Crab Cake Sliders

Whenever I travel to the states I always make sure to visit The Cheesecake Factory. I know it isn't exactly a gourmet restaurant, but there is just something comforting about it that always draws me in. One of my favourite Cheesecake dishes is their Crab Cake Sandwich; a large crab cake sandwiched between a brioche bun and topped with crisp lettuce, fresh tomato and tartar sauce. Delicious, right? Well tonight, I decided to make my own version of the sandwich except that I made it miniature; Introducing The Crab Cake Slider!!!

These sliders are perfect for entertaining or a delicious week night treat as I enjoyed them tonight! Enjoy!

Crab Cake Sliders
Makes 8 Sliders

• 1/2 lb. fresh crab claw meat, picked through for shells
• 1 Tbsp. Hellman's Half the Fat mayonnaise
• 2 Tbsp.chopped chives
• 1 tsp. Frank's Red Hot hot sauce
• 1 tsp. dijon mustard
• 1 egg, beaten
• bread crumbs
• panko bread crumbs for dredging
• salt and pepper to taste
• 2 Tbsp. melted butter
• 8 slider buns
• Boston lettuce leaves, sliced tomatoes and tartar sauce (recipe below) for garnish

1. In a large mixing bowl gently mix together crab meat, mayo, chives, hot sauce, dijon, egg and bread crumbs until just combined, be careful not to break up crab meat too much. Place the panko bread crumbs in a shallow dish, season with salt and pepper and set aside.
2. Using your hands, form crab mixture into small slider patties, dredge in the seasoned panko and place on a a gently greased baking sheet. Repeat until entire mixture is used. Chill the sliders in the fridge for about 15-20 minutes (this will help hold them together when cooking)
3. Pre-heat your ovens broiler. Brush the tops of the crab cakes with some melted butter and place in the oven for 5 minutes, the tops should be golden brown. Remove the pan from the oven, flip the cakes over and brush with some more melted butter. Return to the oven and bake for an additional 3 minutes.
4. Spread a little tartar sauce on the bottom of a slider bun, top with some shredded lettuce, a slice of tomato and a crab cake, top with the bun top. Repeat with remaining cakes and buns.

Not Your Average Tartar Sauce
Makes about 1 cup (you will have leftovers)

• 3/4 cup Hellman's Half the Fat mayonnaise
• 1/2 tsp Old Bay seasoning
• 2 tsp. capers, roughly chopped
• 2 tsp. dill relish
• 1 tsp. grainy dijon mustard
• zest of 1 lemon 
• squeeze of lemon juice
• hot sauce to taste
• salt and pepper to taste

1. In a small mixing bowl combine all ingredients. Season with salt and pepper to taste.