good things come in…

…small packages! Really, not much more to say other than that!

Mini Crab Cake BLTs

Crab Cakes
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

Horseradish Mayonnaise
1 cup prepared mayonnaise
2 tablespoons prepared horseradish
2 teaspoons grated lemon zest
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste

Sandwich
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

Crab Cakes: Tear up the bread and pulse in a food processor to make fine, soft crumbs. Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.

In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.

In a large bowl, combine the onion and bell pepper with the remaining 1/4 cup parsley.  Add the fresh mayonnaise and crab and mix lightly.

Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture.  Gently form into 24 mini cakes and flatten them into patties. Dredge the patties lightly in the remaining bread crumb mixture.  Place on a wax-paper lined baking sheet, cover with plastic wrap and refrigerate for 1 hour or longer.

Horseradish Mayonnaise: Combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning as needed.  Cover and refrigerate.

Sandwiches:  Place a nonstick skillet over medium heat and melt 1 tablespoon butter and 1 tablespoon olive oil in the skillet.  Add 12 crab cakes and saute for 4 to 5 minutes on each side, until they are golden brown and heated through. 

Transfer to a clean baking sheet. Repeat with the remaining 12 crab cakes.

Lightly spread each side of the buns with the horseradish mayonnaise.  Top each bottom bun with 1 piece of bacon, 1 crab cake, another piece of bacon, a tomato slice, and a lettuce leaf. Place on top of the bun and secure with a pick.
Makes 24