Servings: Makes 12 sliders
To make crab cakes: Heat butter in a large skillet over medium heat. Add leek, celery, and onion, and cook, stirring often, until soft and golden, about 10 minutes; set aside to cool.
In a large bowl, gently fold together crab, mayonnaise, parsley, cayenne, salt, pepper, and onion mixture. Add 1 cup bread crumbs and stir just until combined. Shape crab mixture into 12 (3-inch) patties, using about 1/3 cup of the mixture for each. Transfer to a sheet tray.
Put flour, eggs, and remaining 1 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with 1 patty at a time, dredge in flour, then egg, then bread crumbs, shaking off excess each time. Dredge once more in egg, then bread crumbs.
Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 6 patties in skillet and cook, flipping once, until deep golden brown and hot throughout, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Repeat with remaining patties.
To make spicy mayo: In a small bowl, stir together all ingredients until combined.
Meanwhile, working in 2 batches, melt 1 tablespoon butter in a large skillet over medium-high heat. Brown cut sides of 6 rolls until toasted and golden, 1 to 2 minutes; transfer to a plate and repeat with remaining butter and rolls.
Spread a bit of spicy mayo, to taste, on each bun, then top with lettuce and crab cakes. Serve immediately.
From the February 2011 issue of O, The Oprah Magazine
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