Mini Crab Cake Clubs

This past Saturday the girls and I rented a boat for the evening.  Everyone was to bring hors d' oeuvres for 7 to 8. These mini clubs were a well received addition to the party.

Yield: 14 mini clubs
Prep Time: 1 hour
Cook Time: 20 minutes

INGREDIENTS

For Crab Cake:
1 Egg
2 Tbsp Mayonnaise
1 Tsp Worcestershire
1 Tsp Dijon Mustard
1/2 Tsp Old Bay Seaoning
1/2 Cup Bread Crumbs
1/2 Cup Green Onions
1 lb Lump Crab Meat
10 to 14 slices of bacon
14 mini Kaiser Rolls or Croissants( if mini Kaiser Rolls aren't available,  use regular ones and use a 3 inch  biscuit cutter to make minis)
14 Plum Tomato Slices
14 Pieces of Butter Lettuce
14 lemon wedges

For Aioli:
1 Tsp Kosher Salt
1 Garlic Clove
1/2 Cup Mayo
1/4 Tsp Smoked Paprika
2 dashes Ground Cumin
White Pepper to taste

In a medium bowl, whisk the first 5 ingredients
Fold in crab, green onions and breadcrumbs
Cover bowl and refrigerate for at least a half hour

Using a mortar & pestal, grind the kosher salt and garlic until it forms a paste.
In a small bowl, whisk mayo, garlic paste and seasonings.
Cover and refrigerate aioli for up to a week.

Cook bacon in a large skillet, over medium heat as per package directions.
While bacon cooks, remove crab mixture from the refrigerator and form into 14, 1/4 cup pattys.
Remove bacon from pan and drain on paper towels.
Cook crab cakes in bacon fat or olive oil, about 2 minutes on each side or until golden brown. 

To assemble Clubs:

Cut kaiser rolls in half
Layer each side with aioli, a slice of lettuce, a tomato slice, a crab cake and a piece of bacon.
Place a decorative pick through the top of sandwich and garnish with a lemon wedge.

ENJOY!