Step 1

Heat a sauté pan over medium heat. Add 1 tablespoon of butter. When the butter has melted, add the onion and celery. Sauté for 3 to 4 minutes or until the onion is translucent.

Step 2

Place the sautéed vegetables in a large bowl. Add the crab meat, Worcestershire sauce, Old Bay seasoning, Dijon mustard, mayonnaise, egg, seasoned bread crumbs, bacon and parsley.

Step 3

Gently stir the ingredients just to combine. Try not to break up the chunks of crab meat.

Step 4

Using a 1/4 cup measuring cup, form 12 crab cakes. Place on a baking sheet, cover with plastic wrap, and refrigerator for 20 minutes.

Step 5

In the same sauté pan, heat 1 tablespoon of butter. When the butter has melted, sauté the crab cakes in batches. Cook for about 3 to 4 minutes per side. The crab cakes should be crispy and golden brown. Add additional butter as needed.

Step 6

Remove crab cakes from the pan to a platter.

Step 7

Assemble the mini crab cake sandwiches. For each sandwich, place the bottom half of a bun on a work surface. Spread with a little mayonnaise, top with 1 crab cake, a slice of tomato, and some lettuce leaves. Place the top bun on the lettuce. Continue assembling the remaining mini crab cake sandwiches.

Step 8

Place the sandwiches on and platter and serve.