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1
Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl.
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2
Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl.
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3
Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat.
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4
Brush a baking sheet with butter.
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5
Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
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6
Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes.
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7
Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings.
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8
Break each piece of bacon into thirds; set aside.
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9
Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
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10
Preheat the broiler.
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11
Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden.
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12
Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
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13
Spread the cut sides of the buns with some of the lemon mayonnaise.
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14
Sprinkle with diced red onion.
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15
Serve the crab cakes on the buns with tomatoes, lettuce and the bacon.
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16
Serve with pickles.
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17
Photograph by Con Poulos
