Crab Cake Slider Burgers

Ingredients:

• 450 g crab meat, separated into fibers
• 10 strips of bacon
• 18 little ones potato buns
• 1/2 cup plus 2 tablespoons mayonnaise
• 2 tbsp (30 g) unsalted butter, melted, plus more for greasing
• 1 egg
• 1 tsp Old Bay fish seasoning (see recipe) Here)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon yellow mustard
• Coarse salt
• Zest of 1 lemon, finely grated
• Freshly ground pepper
• Diced red onion, tomato slices and lettuce leaves for garnish
• Pickles for serving (optional)

Preparation:

1. Prepare crab cakes: Break 3 buns into small pieces. You should have 3/4 cup of them. Place in a medium bowl.
   
   In another bowl, combine 2 tablespoons mayonnaise, melted butter, egg, Old Bay seasoning, Worcestershire sauce, mustard, and 1/4 teaspoon salt. Pour the mayonnaise mixture into the breadcrumbs and mix well. Let sit for 10 minutes. Then carefully fold in the crabmeat.
   
   Grease a baking sheet with butter. Form the crab mixture into 15 small patties and place them on the prepared baking sheet. Refrigerate for 1 hour, or preferably overnight.
2. Meanwhile, preheat the oven to 175 degrees.
   
   Place the bacon in a single layer on a rimmed baking sheet and bake for 20 minutes until golden brown and crisp. Transfer the bacon to a plate lined with paper towels, reserving 1 tablespoon of the rendered fat. Divide each slice of bacon into 3 pieces and set aside.
   
   In a bowl, combine the remaining 1/2 cup mayonnaise, lemon zest, and reserved bacon grease; season with salt and pepper.
3. Preheat the oven. Place the remaining 15 buns, cut side up, on a baking sheet, brush with butter, and bake until golden brown. Place the crab cakes in the oven and bake, rotating the baking sheet as needed, for 6 minutes, until golden brown.
4. Spread lemon mayonnaise on the bun cut sides. Sprinkle with chopped onion. Place the crab cakes on the tomato and bacon buns, top with a lettuce leaf. Serve the slider burgers with pickles.