Crab Cakes Slider
1 Hr, 30 Mins
1 Large Egg, beaten
1/2 Cup Light Mayonnaise
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dijon Mustard
1/2 Teaspoon Hot Sauce
1/2 Cup Bread Crumbs
1 Pound Cooked Jumbo Lump Crab Meat, picked over for shells
1/4 Cup Canola Oil (optional)
Remoulade or Tartar Sauce
Martin's 12 Sliced Potato Rolls
In a bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire and hot sauce until well blended.
In a separate bowl, toss together the crabmeat and bread crumbs. Gently fold in the wet ingredients. Cover and refrigerate for 1 hour.
Using an ice cream scoop take a scoop of the crab mixture and mold it into a patty about 1 1/2 thick.
If frying – In a large skillet, heat the oil to medium.
Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side.
If baking – Preheat oven to 350 degrees. Place crab cakes on an oiled cookie sheet and bake for 25 minutes or until golden brown.
Place on slider rolls with remoulade or tartar sauce and lettuce.
Recipe and images courtesy of www.missinformationblog.com.