The first thing you say upon eating this dish might be: Where have you been all my life? It turns out that crab cakes and sliders are just meant to be together. The patties are easy to make, thanks to crushed saltines, which hold the mixture together. A splash of vinegar and a shower of briny capers balance the salty crabmeat, while the garlic coaxes out the savory notes. Served between buttery dinner rolls with sweet potato wedges alongside, it’s a delicious dinner that tastes like a special treat. In fact, you might be planning the next time you’ll make the recipe while you eat. Serve with light beers or lime-spiked seltzer.


Credit: Caitlin Bensel

Recipe Summary

40 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Toss sweet potato wedges with salt and 1 tablespoon oil on a large, rimmed baking sheet; spread in a single layer. Bake until tender and browned, 25 to 30 minutes.

  • Meanwhile, gently stir crabmeat, cracker crumbs, and mayonnaise in a medium bowl until just combined. Cover and chill for 15 minutes. Stir vinegar, capers, garlic, and 1 tablespoon oil in a small bowl until combined; set vinaigrette aside.

  • Shape crabmeat mixture into 8 (1½ inch thick) patties. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add crab cakes and cook, flipping once, until browned, about 3 minutes per side.

  • Serve crab cakes in toasted dinner rolls with lettuce and tomato. Drizzle with caper vinaigrette. Serve with sweet potato wedges.

Nutrition Facts

607 calories; fat 29g; cholesterol 120mg; fiber 5g; protein 29g; carbohydrates 56g; sodium 1253mg; sugars 8g.