Crab Cake Sliders With Yogurt-Dill Sauce Recipe

Name: Crab Cake Sliders With Yogurt-Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole-wheat slider buns; 5 tablespoons rice vinegar, divided; 1 tablespoon sugar; 1/2 cup thinly vertically sliced red onion; 3 tablespoons canola mayonnaise, divided; 3 tablespoons plain fat-free Greek yogurt; 1 tablespoon chopped fresh dill; 3/4 cup finely chopped red bell pepper; 1/4 teaspoon black pepper; 1/8 teaspoon kosher salt; 2 green onions, chopped; 1 large egg, lightly beaten; 1 large egg yolk, lightly beaten; 2/3 cup whole-wheat panko; 8 ounces lump crabmeat, drained and shell pieces removed; 4 teaspoons canola oil; 1 1/2 cups baby arugula

Servings: persons

8 whole-wheat slider buns
5 tablespoons rice vinegar, divided
1 tablespoon sugar
1/2 cup thinly vertically sliced red onion
3 tablespoons canola mayonnaise, divided
3 tablespoons plain fat-free Greek yogurt
1 tablespoon chopped fresh dill
3/4 cup finely chopped red bell pepper
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2/3 cup whole-wheat panko
8 ounces lump crabmeat, drained and shell pieces removed
4 teaspoons canola oil
1 1/2 cups baby arugula

1
Preheat broiler to high. Hollow out buns, leaving a 1/2-inch-thick shell. Arrange buns in a single layer on a baking sheet. Broil 1 1/2 minutes on each side or until lightly toasted.
2
Place 1/4 cup vinegar and sugar in a microwave-safe bowl. Microwave at HIGH for 45 seconds. Stir in red onion. Let stand 15 minutes. Drain.
3
Combine remaining 1 tablespoon vinegar, 1 tablespoon mayonnaise, yogurt, and dill in a small bowl.
4
Combine remaining 2 tablespoons mayonnaise, bell pepper, and next 5 ingredients (through yolk). Add panko and crab, stirring to combine. Working with damp hands, divide crab mixture into 8 equal portions, shaping each into a 3/4-inch-thick patty.
5
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 4 minutes on each side or until golden and thoroughly heated.
6
Spread 1 teaspoon yogurt mixture on bottom half of each bun. Top with 1 patty. Divide onions and arugula among sliders. Top with top halves of buns.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 whole-wheat slider buns, 5 tablespoons rice vinegar, divided, 1 tablespoon sugar, 1/2 cup thinly vertically sliced red onion, and more.

Yes, Crab Cake Sliders With Yogurt-Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cake Sliders With Yogurt-Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions