Step 1

Put ½-cup panko crumbs in a shallow plate and set aside.

Step 2

In a mixing bowl combine 1 cup panko crumbs, diced peppers, onions, mayonnaise, egg, old bay seasoning, oregano, thyme, garlic powder, salt, and pepper.

Step 3

Add the crab meat; mix and stir it all together until thoroughly combined. If mixture is too wet, add more crumbs to reach desired consistency.

Step 4

Divide the mixture into 8 balls.

Step 5

Roll each crabmeat ball in the reserved panko crumbs.

Step 6

Flatten the cakes to make a thick patty.

Step 7

Heat oil and butter in a large nonstick skillet set over medium-high heat.

Step 8

Add crab cakes to the hot oil; cook for 3 minutes, or until golden brown.

Step 9

Flip over the crab cakes and continue to cook for 3 more minutes, or until golden brown.

Step 10

Transfer crab cakes to a paper towel lined plate to drain.

Step 11

In the meantime preheat oven to 350˚F.

Step 12

Line a baking sheet with parchment paper and set aside.

Step 13

Using a large serrated knife, slice the rolls in half as you would slice a bagel, separating the tops from the bottoms.

Step 14

Transfer the bottom layer of the buns to the prepared baking sheet, cut side up.

Step 15

In a bowl combine the mayo and mustard; mix until well incorporated. Set 2 tablespoons aside.

Step 16

Spread the remaining mayo mixture over the rolls that are on the baking sheet.

Step 17

Top the rolls with the cooked crab cakes, leaving about ½-inch space between each crab cake. You might not end up using all the crab cakes. I use about 6 crab cakes for the sliders.

Step 18

Pop in the oven for 10 minutes.

Step 19

Remove from oven; add baby spinach over each crab cake and add the other half of the rolls on top.

Step 20

Brush the tops with the reserved mayo mixture.

Step 21

Put back in the oven for 8 more minutes, or until tops are browned.

Step 22

Remove from oven and let stand few minutes.

Step 23

Cut into sliders and serve.