St Pierre Crab Cake Brioche Sliders
By St Pierre
Published on 19 November 2021
These St Pierre brioche sliders make great light and indulgent lunch or dinner idea, the softness of the brioche with the richness of the crab cake finished with crunchy salad. Delicious!Time and servings
45 minsTotal time
6Servings
30 minsPrep time
15 minsCooking time
Ingredients
- 8 st pierre brioche rolls
- 6 tbsp of mayonnaise
- 1 large egg
- 1 tbsp of worcestershire sauce
- 0.25 tsp of salt
- 2 tbsp of unsalted butter, melted
- 450 g of crab meat
- 6 unsmoked bacon rashers
- 1 lemon, finely grated zest
- 1 pinch of ground black pepper
- 1 red onion, diced
- 3 slicing tomatoes, sliced for topping
- 6 leaves of cos lettuce, for topping
- 6 pickles, to serve
- 1 tsp of dijon mustard
Method
Step 1
To make the crabmeat mixture follow the steps 1-4. Tear 2 St Pierre brioche rolls into small pieces and put into a bowl.Step 2
Whisk 2 tablespoons of mayonnaise, the egg, Worcestershire sauce, mustard and ¼ tsp salt in another bowl.Step 3
Add the mayonnaise mixture to the brioche pieces, stir to combine and let sit for 10 minutes before gently folding in the crabmeat.Step 4
Brush a baking sheet with melted butter. Tightly pack the crab mixture into 6 small patties (oval shaped) and arrange on baking sheet. Refrigerate for at least 1 hour or overnight.Step 5
Cook bacon (grill or fry as preferred) until golden and crisp. Allow to cool and great into halves.Step 6
Combine 3 Tbsp mayonnaise, lemon zest and diced onion, season with salt and pepper.Step 7
Pre-heat grill and remove crabmeat mixture from refrigerator.Step 8
Slice 6 brioche rolls in half and arrange cut side up on a baking sheet, brush with butter and grill until golden.Step 9
Transfer crabmeat patties to grill and cook, rotating as needed for 6 minutes, until golden and warmed through.Step 10
Spread the rolls with some of the mayonnaise, serve the crab cakes on the rolls and top with tomatoes, lettuce and bacon. Finish with pickles if desired.