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Crab Cake Sliders

Crab Cake Sliders

Prep time: 15-20 minutes

These crisp seafood cakes may be extra “crabby,” but you know what we’re not crabby about? The fact that Chef Matt gave in to our begging and pestering about wanting our Fam Fave lump crab cakes as a sando-style experience! Tonight, just like in the OG version, steak fries, Old Bay aioli, and cabbage & corn slaw come on the side. Except we highly recommend using that aioli as your “secret sauce” on your slider buns, and garnishing your cakes with a little bit of that crunchy slaw ;)

In your bag

  • 2 seared lump crab cakes
  • 2 King’s Hawaiian slider buns; lemon wedge; Old Bay aioli; honey mustard dressing
  • Cabbage & corn slaw with shaved carrot & radishes
  • Steak fries

At home

  • Lightly greased aluminum foil-lined sheet tray
  • Mixing bowl

The Crab Cakes, Steak Fries & Slider Buns

  1. Preheat your oven to 400F. 
  2. Arrange the fries on one side of your foil-lined sheet tray and pop in the oven for 8 minutes. 
  3. Carefully remove the sheet tray from the oven. Place your crab cakes on the open side, and heat for an additional 7-10 minutes or until warmed to your liking. 
  4. When the crab cakes have 2-3 minutes left, split the slider buns in half. Pop them in the oven to toast while the crab cakes finish cooking.

Alternatively, for an even crispier result, you can toss the crab cakes and steak fries in the air fryer at 400F for 6-8 minutes. 

The Slaw & Mustard Dressing

  1. Mix the slaw and the mustard dressing in a bowl. No need to overdo the dressing, start light. 
  2. Season with S&P and mix.

Time to serve! Get your slider buns ready by slathering on some aioli. Stack a crab cake on top of each and garnish with some cabbage & corn slaw. Give the lemon wedge a good squeeze over the top. Serve with fries and some more of that slaw on the side!

That’s it! #Dinnersolved, dinner served.

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