Jumbo Lump Crab Cake Sliders

These jumbo lump crab cake sliders are a perfect summer meal.

Jumbo Lump Crab Cake Sliders - Savory Simple

I’m turning 35 years old on Sunday and I have very mixed feelings about it. I think it’s a good thing, mostly. I’ve long since moved past the trauma of finding my first grey hairs or noticing a wrinkle here and there. But I really have nothing to complain about. In my wildest dreams I never imagined my 30s could have been so wonderful. I’m married to the most amazing guy and we live in a fantastic neighborhood. I love my job. To say my 30s have been an improvement over my 20s would be the understatement of my life.

However, I’m beginning to feel anxieties about the passage of time and what it means to reach my mid-30s (holy cow it feels weird to write that). 

Time is a funny thing. The older you get, the faster it goes. Jeff and I have been together for 6 1/2 years and it feels like both a lifetime and the blink of an eye. We’ll see a news story referenced on TV and I’ll say in shock “That was two years ago? How is that even possible?” It worries me. Four years in high school was an eternity. In the 10th grade I was with my first serious boyfriend for 9 months and that felt like the longest time ever. What does that mean for tomorrow? If two years is a passing moment at age 35, how will it feel in another ten years? My family is growing older; my sweet cat is showing signs of age. 35 is a time of complete joy but there’s also anxiety just under the surface. And every year it continues to grow.

I don’t dwell on any of this for very long. Each day I cherish my good fortunes and take on new challenges with vigor. And I push those anxieties away so they don’t overwhelm my thoughts. But they exist, and I know they’re not going away.

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Jumbo Lump Crab Cake Sliders

These jumbo lump crab cake sliders are a perfect summer meal.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 sliders
Calories 222
Author Jennifer Farley


  • 16 ounces fresh jumbo lump crab meat
  • 1 large egg
  • 1/2 cup regular mayonnaise
  • 1/2 cup Italian bread crumbs
  • 1 teaspoon Old Bay Seasoning
  • 1/8 teaspoon fines herbs
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1-2 tablespoons unsalted butter
  • slider buns
  • optional: dijon mustard for serving


  • Set the oven to broil and place the oven rack near the top.
  • In a medium sized bowl, gently pick through the crab meat to remove any shells. Try not to break up the lumps.
  • In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.
  • Add the breadcrumbs, Old Bay, fines herbs, garlic powder, mustard and Worcestershire sauce, stirring until well combined.
  • A little bit at a time, gently fold the wet mixture into the crab meat. This part takes some patience because you really want to avoid breaking up the lump meat.
  • Using a kitchen scale, weigh out 3 ounce sliders. Depending on the size of the slider buns you might want to slightly increase or decrease the size.
  • Lightly grease the bottom of a baking sheet (baking spray works well) and place the crab cake sliders on the sheet.
  • Place a small piece of butter on top of each crab cake.
  • Broil for 10-15 minutes, keeping a close eye to make sure they don't burn. Don't flip the cakes, just allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they're going to burn, lower the oven rack or switch the broiler to a lower setting. You're not cooking the meat but you want the filling to solidify and the egg to cook through.
  • When the tops are golden brown, remove the pan from the oven and allow the crab cakes to cool slightly before serving.


Calories: 222kcal | Carbohydrates: 6g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 780mg | Potassium: 168mg | Vitamin A: 2.8% | Vitamin C: 5.8% | Calcium: 5.2% | Iron: 6.2%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • Phew. Good thing I’m only turning 34. Happy birthday, and seriously, focus on the good. Think about where that 10th grade boyfriend (and pretty much everyone else in 10th grade) would have imagined you ending up at 35; you’ve made a great life and should be nothing but proud. And, plus, life’s actually easier when time passes so quickly. Think about how much harder life was in high school; I think the endlessness of the weeks – and the related significance of everything- was a big part of that problem.

  • Sadly I’m now allergic to crab but it used to be one of my favorite foods – these sliders look so, so good! I hope you have a wonderful birthday, and the fact that you mentioned your 30s have been better than your 20s is a big encouragement to me :).

  • Geee you’re making me feel old and I’m only turning 32 this year! Have a fabulous birthday and a great weekend! I think your sliders are a great way to celebrate.

  • I feel like things are already going too quickly, and I’m only 26. I mean, kids I babysat are in college. HOW IS THIS POSSIBLE? I don’t have anxiety over it too much, instead it helps me treasure the good times even more, and have hope in the bad times, knowing that eventually they’ll just be a blip on the radar of my life. I don’t know if that was depressing or helpful. If it was depressing, just ignore me and have a happy birthday! :)

  • Happy birthday, girly! Awesome looking crab cake sliders! Now, about this birthday and looking forward…know that the anxieties tend to diminish greatly (at least this was the case with me). And, I owe it all to a stronger faith life, falling into an even deeper love with hubby (amazing how love grows, it blows my mind how much more we love each other than on our wedding day) and you learn to “roll with it” for the most part. So glad you’re happy in your 30s, Jen. That’s a blessing to be truly grateful for. xo

  • Scary how fast it goes. Watching the Newsroom the other night and I looked at Stevie with the same shock. WHAT that was in 2011, that just happened. Oh right… it’s 2013! Yikes.

    Enjoy your bday my friend. And these crab cakes look amazing!

  • Wait until you hit 40…time will really speed by. Paul and I can’t believe that in 5 or so years we’ll have lived more than half of what’s probably left. And while I’m loving my 40’s, I still find that quite depressing. Birthdays, however, are meant to be celebrated! Cheers to you <3

  • Hope you have a great birthday! And I will tell you that you’ll get used to 35 and beyond. Life will continue. If it’s going by fast, you’re doing something right; slow happens when things aren’t going so well. Just wait until you are past 65 – that’s a bit freaky, too (I was 68 on my birthday this year). Anxieties about growing older are normal, I think. But the best thing we can do is accept that we are getting older, and then enjoy life to the best of our ability. Sounds like you are doing pretty well at that.

  • Jen,
    I agree with the other “older” comments that life gets better and better. If my 40s have been this fun . . . I can’t wait for my 50s. Luckily they’ll be here in a blink, so I don’t have to wait :)

    My favorite way to eat crabs, besides picking steamed crabs in a shady pavilion with a cold beer by my side on a warm day, is to eat a skillet of Crab Lumps, Sauteed at Phillips at the beach. Since that’s pretty far away from me now, your crab cake sliders look like a decent substitute.

    Happy Birthday, Jen!

  • Happy, happy birthday!! :) I feel you on the passage of time…I turned 30 this year and I’ve known my husband for almost a DECADE. How is that even possible!? Crazy.

    My parents have fresh crab all summer and this looks like a perfect way to enjoy it! :)

  • Crab cakes are one of my absolute favorite things! I general buy crab claws to make mine but the lump crab meat must make them especially delicious :)

    Happy Birthday, Jen! Believe me, the time flying thing only gets worse :) Sounds like you have a great attitude about it!

  • Happy Birthday!! I can completely relate to time passing by way too quickly. But I feel that as you get older, you truly treasure all the moments you’ve had and I think that’s so great in the long run. =)

  • Happy almost birthday, girl! I know you’ll be rocking this next year and so on and so on :) And these crab cakes look amazing!!!!

  • Firstly, Happy Birthday. I always think about how life really does go by fast and I know it’s cliche but it ain’t no rehearsal and I try to stay safe, happy and be grateful of everything around me. Secondly…sliders, crab, the bomb!

  • Not dwelling on your age IS the way to go, girl! Channel your 12 year-old spirit and carry it around in your old lady body forever! :) OK, so if I’m going to make crab cakes…these are the ones I’m making! I love that you use just a 1/2 cup of breadcrumbs, but lots of flavors! Think I’m gonna make these this weekend!

  • I agree about the time…while I was at BlogHer last week I visited my cousins, and they were celebrating their 20 year anniversary…and I was their flower girl! It was so strange to see their wedding tape. Time really does fly the older you get!

  • I hope I feel as happy as you do at 35. I’m 26 and going through that wtf do I want to do with my life. It’s kind of a mess with the job hunting right now bc I have to decide what job do I want next, do I even want to do video, where are the jobs, how far will I move, yet I want to move closer to my parents. Then of course who will actually talk to me to even have a chance of being hired. Then try to work a job I pretty much hate right now while I’m trying to get out. Oh and keep up with blogging (which is the only thing not making me cry lately). So pass some sliders my way as we figure out where the time goes :)

  • My 20’s were almost too fun(international travel, celebrities, blah, blah) and I never thought anything could top it. But my thirties are far, far better. I’m much better as a person than I was in my 20’s (minus the metabolism and increasing need for night cream). So far, I feel like if I come to then end of a long life and I’m able to live any decade over again, it will be my thirties, hands down. But who knows, maybe my forties will kick ass.

    And I LOVE the idea of these sliders, they look gorgeous.