Crab Cakes with Zesty Creamy Sauce/Crab Cake Sliders

By William Klimah from Bolingbrook, IL

Crab Cakes Ingredients:
1 egg beaten
2 tablespoons mayonnaise
4 teaspoons "Old Bay" seasoning
Juice of ½ lemon
½ cup finely sliced green onions
½ teaspoon fresh dill, chopped
2 teaspoon dry ground mustard
2 tablespoons fresh chopped parsley
½ cup dry garlic bread crumbs, made from garlic bread grinded in food processer
16 oz. fresh crab meat squeezed dry
Additional dry bread crumbs
Olive Oil

Directions:
In a bowl combine egg, mayonnaise, "Old Bay, lemon juice, green onions, dill, dry mustard, parsley and mix well. Fold in garlic bread crumbs and fold in the fresh crab meat. Shape into patties and coat with additional bread crumbs. Set in refrigerator for a minimum of 2 hours, better overnight. In a large cast iron skillet add the olive oil and when the oil is hot, brown patties on both sides.
Zesty Creamy Sauce Ingredients:
1 cup Mayonnaise
1 cup ketchup
8 dashes Worchester
Juice from ½ a lemon
1 teaspoon Cayenne Pepper
1 tablespoon green relish

Directions: In a bowl combine all ingredients and refrigerator for at least 2 hours.
Hawaiian Buns Ingredients:
Butter Hawaiian Buns and sauté to golden brown in skillet.
Chop iceberg lettuce up into fine strips.

Directions: Place crab cake in base of Hawaiian Bun. Squeeze a fine sprinkle of lemon juice on crab cake. Spread zesty cream sauce on crab cake. Place fine strips of lettuce on top of sauce and top with Hawaiian bun. Recipe makes 8 sliders.