good things come in…
Mini Crab Cake BLTs: Crispy bacon, fresh herbs, and creamy horseradish mayo top bite-sized crab cakes in these delightful sliders.
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Cooking tools:
- Food processor
- Pan
- Mixing bowl
- Spatula
- Baking sheet
- Wax paper
- Plastic wrap
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Toaster
- Oven
- Stove
- Refrigerator
- Toothpick
- Paper towel
- Fork
Ingredients
- 6 slices white sandwich bread
- 3/4 cup minced fresh parsley, divided
- 1 large egg yolk
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Tabasco sauce
- 2 heaping tablespoons Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon celery seeds
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/4 cup peeled and finely diced white onion
- 1/2 cup finely diced red bell pepper
- 1 pound lump crab meat, picked over
- 1 cup prepared mayonnaise
- 2 tablespoons prepared horseradish
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- Salt
- freshly ground black pepper
- Butter and olive oil for cooking crab cakes
- 12 slices thick-cut bacon, each slice cut into quarters and cooked crisp
- 24 slider buns, lightly toasted
- 12 slices heirloom tomato, each slice cut in half
- 12 butter lettuce leaves, each leaf is torn in half
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