Krabbycake BLT Slider

Krabbycakes® BLT Slider

Menu Part


2 Each Junior Breaded Krabbycakes® 1.5 oz. (Item# 057983)
3 Each Bacon, Slices
4 Each Plum Tomato, Slices
4 Each Romaine Lettuce Leaves
2 Each Slider Buns
1/2 Cup Roasted Red Bell Peppers
1/2 Cup Extra Virgin Olive Oil
As Needed Toothpicks


  1. Place two Junior Krabbycakes® sliders into a 350° fryer and cook from frozen for 3 minutes or until 165° internal temperature.
  2. Toast two slider buns or small rolls, reserve.
  3. Cook three pieces of bacon.
  4. Slice a plum tomato into ¼” slices.
  5. In a blender place ½ cup of peeled, roasted & seeded red bell peppers, puree on high and drizzle in ½ cup extra virgin olive oil, season with salt & pepper.
  6. Assemble the stack by placing one toasted half bun with a spread of red pepper aioli, a Krabbycake® slider, a slice of tomato, a small leaf of romaine lettuce, another bun half, a Krabbycake® slider, aioli, bacon, tomato and romaine.
  7. Top with the final bun half and toothpick together with an olive garnish skewered to it.

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