2 In The Kitchen: Crab Cake Sliders With Crispy Bacon

NEW YORK (CBSNewYork) – Anthony Fontana slid into the CBS2 Studios to make crab cake sliders, a signature dish at his SLIDE restaurant in the West Village.

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Click here for a printable version of this recipe (.pdf)

Crab Cake Sliders topped with crispy bacon, tomato slice, arugula and remoulade

Yield 10 sliders

Ingredients

  • 2 cups jumbo lump crab meat
  • 2 cups claw meat
  • 1/8 cup mayo
  • 1/8 cup Panko bread crumbs
  • 1 tsp. old bay
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ cup red bell pepper, minced
  • ¼ cup mango, minced
  • 1/8 cup red onion, minced
  • 1/8 cup fresh cilantro, minced
  • 1/8 cup jalapenos, minced
  • 4 eggs
  • 5 tbsp. olive oil
  • 10 mini burger buns

Procedure

1. Mix all the ingredients together, except for the olive oil, thoroughly and form into palm-sized patties

2. Add olive oil to a sauté pan and heat to medium-high. Sautee each crab cake patty for about two minutes per side.

3. Place each patty on a bun and top with a half slice of crispy cooked bacon, a slice of tomato and fresh arugula to taste. Top with remoulade (see recipe below).

Recipe for the remoulade

Puree 1 cup of mayo, 1 tbsp. capers, 1/8 tsp. chopped rosemary, the juice of half a lemon, and salt and pepper to taste