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2 In The Kitchen: Crab Cake Sliders With Crispy Bacon

NEW YORK (CBSNewYork) - Anthony Fontana slid into the CBS2 Studios to make crab cake sliders, a signature dish at his SLIDE restaurant in the West Village.

For more information about SLIDE, click here, or check them out on Facebook. You can also follow them on Twitter.

Click here for a printable version of this recipe (.pdf)

Crab Cake Sliders topped with crispy bacon, tomato slice, arugula and remoulade

Yield 10 sliders


  • 2 cups jumbo lump crab meat
  • 2 cups claw meat
  • 1/8 cup mayo
  • 1/8 cup Panko bread crumbs
  • 1 tsp. old bay
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ cup red bell pepper, minced
  • ¼ cup mango, minced
  • 1/8 cup red onion, minced
  • 1/8 cup fresh cilantro, minced
  • 1/8 cup jalapenos, minced
  • 4 eggs
  • 5 tbsp. olive oil
  • 10 mini burger buns


1. Mix all the ingredients together, except for the olive oil, thoroughly and form into palm-sized patties

2. Add olive oil to a sauté pan and heat to medium-high. Sautee each crab cake patty for about two minutes per side.

3. Place each patty on a bun and top with a half slice of crispy cooked bacon, a slice of tomato and fresh arugula to taste. Top with remoulade (see recipe below).

Recipe for the remoulade

Puree 1 cup of mayo, 1 tbsp. capers, 1/8 tsp. chopped rosemary, the juice of half a lemon, and salt and pepper to taste

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