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!
- 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
- Preheat oven to 375 and line a cookie sheet with nonstick foil.
- Mix together crabmeat, mayo, chips, mustard, Old Bay, egg and salt and pepper.
- Form into 8 small crabcakes and place on cookie sheet. Bake for 10 minutes or until set.
- Spread some tartar sauce on the bottom of each slider roll and top with a piece of lettuce. Place a crabcake on each one and top with the other half of the roll. Serve at once.