- 10 Sister Schubert's® Yeast Dinner Rolls
- 2 tbsp Marzetti® Homestyle Ranch Dressing
- 1 large Egg
- 2 tbsp Mustard
- 2 tbsp Shallots or scallions, chopped
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 1 lb Lump crabmeat, drained
- Oil, for cooking crab cakes
- 1/2 cup All-purpose flour
- Green leaf lettuce
Dice two Sister Schubert’s® Yeast Dinner Rolls into small pieces. Split the remaining 8 rolls in half and set them aside. In a large mixing bowl, whisk together the egg, Marzetti® Homestyle Ranch Dressing, mustard, shallots, salt and pepper. Add the bread pieces and crab meat and mix all together. Line a tray with parchment paper and scoop 8 to 10 equal amounts of crab mixture. Using your hands, form each scoop into a patty and place on the tray. Transfer the crab cakes to the refrigerator and chill for 20 minutes.
Heat one-inch of oil in a large non-stick skillet over medium-high heat. Dredge each crab cake into the flour and then place into the pan. Cook crab cakes until crispy and light golden, about 3 to 5 minutes per side. Cook cakes in two batches if needed. To assemble sliders, place one crab cake on to the bottom piece of each roll, spread a small spoonful of dip on each cake. Top with lettuce and the lid of each roll. Serve.