Chorizo Crab Cake Sliders

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crab chorizo patties

What’s Up, Hungry People

A few weeks back, we took on a culinary challenge that was all about simplicity: “Five Ingredients or Less”. The goal? Craft a dish using no more than five key ingredients, excluding kitchen staples like salt, pepper, and parsley. Embracing this minimalist approach, I embarked on creating a unique take on a classic dish—chorizo crab cakes.

Chorizo and crab, an unconventional duo, come together in this recipe, stepping away from the typical “land and sea” pairings that often favor beef. The choice of chorizo, with its need to be thoroughly cooked, dictates a careful balance with the crab to ensure both components shine through equally.

chorizo crab patty with pineapple on bun

Here’s What You Need

  • Lump crab meat: Provides the main texture and delicate seafood flavor of the cakes.
  • Spicy chorizo: Adds a bold, spicy taste and helps bind the cakes together.
  • Egg: Acts as a binding agent, keeping the crab cakes from falling apart.
  • Mayonnaise: Used for moisture and to help bind the mixture, adding a creamy texture.
  • Whole grain mustard: Offers a tangy flavor that complements the crab and chorizo.
  • Fresh parsley: Adds a fresh, herbaceous note to balance the spicy and savory flavors.
  • Vegetable oil: Used for frying, giving the crab cakes a crispy exterior.
  • Salt & pepper: Seasonings to enhance the overall flavor of the crab cakes.
  • Red cabbage: Adds color and a slightly peppery flavor to the tartar slaw.
  • Carrots: Provide crunch and sweetness to the tartar slaw.
  • Lemon juice: Adds brightness and acidity to the tartar slaw.
  • Sweet pickle relish: Brings a sweet and tangy flavor to the tartar slaw.
  • Slider buns (optional): Serve as the vehicle for the crab cake sliders.
  • Grilled pineapple slices (optional): Add a sweet, tangy contrast to the sliders.
  • Shredded lettuce (optional): Adds a fresh, crispy texture as a topping.
mixing ingredients for crab cakes

Let’s Cook

The foundation of these crab cakes lies in a simple mix: mayonnaise, eggs, and whole grain mustard. This trio not only binds the cakes together but also complements the robust flavors of the chorizo.

chorizo mixed into crab cakes

Unlike traditional recipes that rely on breadcrumbs or panko for structure, here, the chorizo itself lends a hand in keeping everything intact. It’s crucial to evenly mix the chorizo within the crab to guarantee an even cook throughout.

frying crab cakes

Achieving the Ideal Cook

For perfect crab cakes, aim for a 2-3 minute cook time per side. You’re looking for a firm center as your cue that they’re done. As these sizzle away, it’s the perfect moment to prep your toppings.

grilling pineapple

Toppings and Twists

I opted for grilled pineapple slices to add a sweet char contrast and whipped up a quick “tar tar slaw” for a tangy crunch.

mixing tartar slaw

Tips for Perfect Chorizo Crab Cakes

  • Getting the Right Texture: For the best texture, gently mix the ingredients to avoid breaking the crab meat too much. Overmixing can lead to tough cakes.
  • Cooking the Chorizo: Ensure the chorizo is finely chopped or ground to integrate well with the crab and cook evenly throughout the cakes.
  • Frying in Batches: Don’t overcrowd the skillet when frying. Cooking in batches allows for even browning and cooking of each crab cake.
  • Checking for Doneness: Crab cakes are ready when they are golden brown on the outside and firm to the touch. Avoid overcooking to keep them moist inside.
  • Serving Suggestions: Experiment with the optional extras to find your perfect combination. The grilled pineapple slices, in particular, add a delightful sweetness that cuts through the richness of the crab cakes.
  • Storing Leftovers: If you have leftover crab cakes, they can be refrigerated and reheated in an oven to maintain their crispiness. Avoid microwaving as it can make them soggy.
pineapple on crab cake on slider bun

Though I initially served these crab cakes on slider buns, they’re remarkably versatile—equally delightful with eggs Benedict, as a companion to salmon, or simply on their own.

slider crab cakes with pineapple

As we wrap this up, Hungry People, remember that the beauty of this recipe lies in its simplicity and versatility. Whether you’re serving these chorizo crab cakes as a standout main on a busy weeknight, or as a creative addition to your brunch lineup, they’re bound to impress. The combination of spicy chorizo and delicate crab, with a hint of tang from the whole grain mustard, offers a flavor profile that’s both complex and approachable. Don’t shy away from playing with the toppings; each addition, from the tart slaw to the sweet grilled pineapple, adds a new dimension to every bite.

So next time you’re looking for a meal that promises satisfaction without the fuss, turn to these crab cakes. They’re not just easy to make; they’re a testament to the joy of cooking with simplicity and flavor at the forefront.

carb chorizo patties

Chorizo Crab Cake Sliders

The Starving Chef
Enjoy a unique blend of spicy chorizo and delicate crab meat, bound together with a hint of tangy mustard and creamy mayonnaise.
No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 25 minutes
Course Sandwiches
Cuisine Burgers, Seafood
Servings 12 patties




  • ½ cup red cabbage shredded
  • 3 tablespoon carrots shredded
  • 1 tablespoon lemon juice
  • 2 tablespoon sweet pickle relish


  • slider buns for serving
  • grilled pineapple slices for serving
  • shredded lettuce for topping


  • In a large bowl, stir together the crab meat, chorizo, egg, mayonnaise, parsley, and whole grain mustard until the chorizo is completely incorporated into the crab meat. Season with salt and pepper to taste.
  • In a separate bowl, mix together the lemon juice, sweet pickle relish, and the same portion of mayonnaise used in the crab cakes. Add the shredded cabbage and carrots, stirring until they are fully coated. Chill until ready to serve. OPTIONAL: Grill pineapple slices on a cast-iron grill pan until grill marks appear.
  • Heat a tablespoon of vegetable oil over medium-high heat in a large skillet. Form the crab mixture into 1/4 cup-sized portions, shape them into balls, and then flatten to about 1/2 inch thick. Cook the crab cakes in batches of 3-4, for 3-5 minutes per side, until they are browned and cooked through.
  • Serve the cooked crab cakes on toasted slider buns, topped with grilled pineapple slices and tartar slaw. Enjoy!
Keyword burger, chorizo, shrimp
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