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!
