Crab Sliders

 


1/3 cup mayonnaise

1 large egg 

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1/2 tsp. cayenne pepper or 1/2 tsp. hot sauce

1 cup jumbo crab meat

1/2 cup Panko bread crumbs

2 Tbsp. fresh chopped parsley

salt and pepper to taste

8 mini potato buns

Vegetable or Canola oil for frying.  Approximately 3-4 Tbsp


Toppings

1 cup of mayonnaise 

8 strips of crispy cooked bacon

1/2  red onion thinly sliced

1 tomato thinly sliced

8 lettuce leaves


Heat oil in a large saute pan or cast iron skillet. 

Combine mayonnaise, egg, Dijon mustard, hot sauce or cayenne pepper and Worcestershire sauce in a bowl. 

In a separate bowl, mix crab meat, panko bread crumbs and parsley.  


Fold crab mixture into egg and mayo mixture.  Add salt and pepper.  

I use an ice cream scoop to form the same size balls.  Slightly flatten them out with your hand.

Cook the crab mixture over high heat in a large sauce pan with vegetable or canola oil until they are browned.  This will take 3-4 minutes.

Flip cakes to brown the other side for another 3-4 minutes.  Place them on a paper towel to drain.

Place a dollop of mayonnaise on a potato bun and spread evenly. 

Add a slice of tomato and bacon over the mayonnaise.  Top with crab cake, then lettuce and red onions.  Add the other part of the potato bun as the topper. Serve.



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