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good things come in…

lespetitesgourmettes.com

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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