“Carolina’s Copycat Crab Cake Sliders”

Allergens

Crustacean Shellfish, Egg, Wheat

Ingredients

• 1 lb lump crab meat
• 1 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup finely chopped green onions
• 2 tablespoons Dijon mustard
• 1 teaspoon Old Bay seasoning
• Salt and pepper, to taste
• 12 slider buns
• 2 cups arugula
• 8 slices of applewood smoked bacon, cooked until crisp

Instructions

1. In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, green onions, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix until just combined.
2. Form the mixture into 12 equal sized slider patties, pressing firmly to ensure they hold their shape.
3. Preheat your grill or grill pan over medium high heat.
4. Grill the crab cake sliders for about 3 4 minutes per side, until golden brown and cooked through.
5. Assemble the sliders by placing a crab cake on the bottom half of each bun, topping with arugula, and adding crisp bacon slices. Place the top half of the bun over each stacked ingredient.

Chef’s Insight

The key to these amazing crab cake sliders is in the balance of flavors - from the savory crab meat to the smoky bacon, with just a hint of heat from the Old Bay seasoning. Grilling the sliders adds an irresistible aroma and char that enhances the overall dining experience.

Notes

Serve with a side of tartar sauce or remoulade for an extra touch of flavor.