Crab Cake Sliders

Crab Cake Sliders

I am helpless in the face of sliders of any kind.  There’s something so cute about their bite-sized-ness that gets me every time.  They usually come in burger or meatball or chicken form, though, and I thought it was high time the crab cakes got their turn.  Little teeny versions of crab cakes sitting on Boston bibb lettuce with a small dollop of tartar sauce, all on a small soft roll.  Am I right?  I think I’m right.

About that roll – you can use dinner rolls, or you can cut hot dog rolls in thirds, or some supermarkets are even carrying slider-sized rolls now.  But the Southern husband has become obsessed lately with Hawaiian rolls. They are a little hard to track down, but click here to take a look at them.  They are soft and just a little bit sweet, and they were perfect with the little baby crab cakes.

Ingredients

  • 8 ounces lump crabmeat
  • ¼ cup mayonnaise
  • 1 cup crush potato chips
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 egg
  • Pinch of salt and pepper
  • 8 slider rolls
  • Tartar sauce
  • Bibb lettuce
Read the whole recipe on Framed Cooks