CRAB CAKE SLIDERS

The perfect Summer dinner: Crab Cake Sliders! Made with fresh lump crab meat, lemon, Old Bay seasoning and chopped parsley. These are perfect for a weeknight dinner or even for a Summer party or gathering!

CRAB CAKE SLIDERS

Yield: Makes 8-10 sliders

Ingredients:

1 package Brooklyn Bred Bistro Buns

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 teaspoon dijon mustard

1 tablespoon chopped parsley

1/2 teaspoon Old Bay seasoning 

1/8 teaspoon salt

1 teaspoon mayo

3 tablespoons Italian style breadcrumbs

1 pound fresh lump crab meat

Green leaf lettuce for garnish

Lemons for garnish

Chives for garnish 

Remoulade sauce for garnish

Instructions:

Preheat oven to 425°F. Prepare 2 baking sheets with parchment paper. Remove 2 Brooklyn Bred Bistro Buns from package. Combine olive oil and garlic powder in small bowl. Brush olive oil mixture evenly over Bistro Buns. Using a serrated knife, cut Bistro Buns into 2-inch sliders. Place sliders on prepared baking sheet. Bake for about 5 minutes until golden brown and slightly crispy.

In medium bowl, whisk egg, Worcestershire sauce, dijon mustard, old bay, parsley, salt, mayo and breadcrumbs. Add crab meat and mix gently until all ingredients are combined.

Use a tablespoon to measure out each individual crab cake, then use your hands to roll together and form a small 1-inch size patty. Place crab cakes on prepared baking sheet.

Bake for 15 minutes or until crab cakes are lightly browned around the edges and on top. Add crab cakes to the baked sliders. Serve with green leaf lettuce, lemons, chives and remoulade sauce.