Back at the crab cakes, mix up some lump crabmeat with some mayo, crushed potato chips, a little Dijon mustard and Old Bay seasoning and an egg. Mix it all up and form it into little slider sized crab cakes.
Now, I like to bake my crab cakes instead of frying them. You bake them on a cookie sheet, and among other things it eliminates that terrifying step of having to flip them, which can result in crab cake breakage, which can result in weeping in the kitchen.
Once the crab cakes are out of the oven, spread a little tartar sauce on the bottom of your slider roll and pop on a small piece of lettuce. Place the crab cake on the lettuce, top it with the other half of the slider roll and you are all set! We found that two of these made a nice light supper, but if you twisted my arm just a little I might be able to eat three. Hurray for sliders!