I love crab cakes but I love them even more when served on a warm bun. Yum. Top them off with crispy bacon, lettuce, and tomato, and you have a real winner. These are so easy to prepare and the best part is you can make them ahead of time and keep the crab filling in the fridge for a couple of days.
They’ll even taste better the following day. I recommend serving these on warm fresh potato buns. I promise you’ll love these.
Crab BLT Sliders
Real crab sliders topped with crispy bacon, lettuce, and tomato.
Servings: 12 people
- 1 lb crab meat
- 1 egg
- 2 tsp parsley
- 1/4 cup mayonnaise
- 1/2 tbsp old bay seasoning
- 1/4 tsp chili powder
- 1/4 cup seasoned breadcrumbs
- 1/2 of lemon juiced
- 1 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 2 tsp green onions
- 1/4 red bell pepper finely diced
- 1 cup panko breadcrumbs
- salt and pepper to taste
- potato rolls
Warm up some oil in a small skillet over medium-high heat.
Add the red bell peppers and cook for 3 minutes, set aside.
In a large bowl, combine the mayo, egg, old bay seasoning, chili powder, Worcestershire sauce, dijon mustard, lemon juice, green onions, cooked red bell peppers, and parsley.
Fold in the crab meat gently and then cover and refrigerate for a minimum of 1 hour.
Form the crab into patties and then coat it with panko breadcrumbs on both sides.
Cook the bacon until crisp.
Fry the crab cakes for about 3 minutes on each side.
Serve the crab cakes on warm potato slider buns and top it off with crispy bacon, lettuce, and tomato. Enjoy!