In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, parsley, chives, and Old Bay seasoning. Mix gently to avoid breaking the crab lumps.

Form the mixture into small patties (about 2 inches wide) and place on a parchment-lined baking sheet.

Refrigerate patties for at least 30 minutes to help them hold their shape while cooking.

Heat oil in a skillet over medium heat. Cook patties for about 3 minutes per side until golden brown.

Toast slider buns in another pan until golden.

Assemble sliders by spreading tartar sauce on each bun, adding a crab cake patty, and topping with any additional desired ingredients.