Crab Cake Brioche Sliders
8 St Pierre brioche rolls
6 tablespoons mayonnaise
2 tablespoons unsalted butter, melted for brushing
1 large egg
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
2 x 170g cans of jumbo crabmeat
6 strips of bacon
Finely grated zest of 1 lemon
Freshly ground pepper
Diced red onion, sliced tomatoes
lettuce leaves for topping
Pickles for serving
How to make
Prepare the crab cakes: Tear 2 brioche rolls into small pieces and put into a bowl. Whisk 2 tablespoons of of mayonnaise, egg , Worcestershire sauce, mustard and 1/4
teaspoon of salt in another bowl. Add the mayonnaise mixture to the brioche pieces, stir to combine and let sit for 10 minutes before gently folding in the crab meat.
Brush a baking sheet with melted butter. Tightly pack the crab mixture into small six patties and arrange on the prepared baking sheet.
Refrigerate for at least 1 hour or overnight. When ready to serve cook the bacon until golden and slightly crisp. Allow to cool and break into halves. Set aside. Combine the remaining mayonnaise, lemon zest and diced red onion. Season with salt and pepper.
Preheat the grill. Arrange the brioche rolls cut side up on a baking sheet and brush with butter and grill until golden.
Transfer the crab cakes to the grill and cook rotating as needed, until golden and warm through, about 6 minutes.
Spread the cut sides of the buns with some of the lemon and onion mayonnaise. Serve the crab cakes on the
buns with tomatoes, lettuce and bacon. Serve with pickles.