Crab Cake Sliders

Ingredients:

For the Crab Cakes:

• 1 lb lump crab meat, picked over for shells

• 1/3 cup mayonnaise

• 1 tablespoon Dijon mustard

• 2 teaspoons Old Bay seasoning

• 4 finely crushed saltine crackers

• 1 tablespoon fresh parsley, chopped

• 2 tablespoons butter

• 2 tablespoons canola oil

For the Remoulade Sauce:

• 1 1/4 cup mayonnaise

• 1/4 cup Creole mustard

• 1 tablespoon smoked paprika

• 2 tablespoons prepared horseradish

• 1 1/2 teaspoons Cajun seasoning (recipe follows)

• 1 teaspoon fresh parsley (finely chopped)

• 1 teaspoon hot sauce (e.g., Tabasco)

• 1 teaspoon lemon juice, freshly squeezed

• 1 clove garlic minced

• salt and freshly ground black pepper to taste

For Assembly:

• 8 mini brioche buns, toasted

• Lettuce leaves

Instructions:

1. Prepare the Crab Cakes:

   • In a large bowl, combine, mayonnaise, Dijon mustard, Old Bay seasoning, and parsley. Mix until combined. Gently fold in the crab meat and the cracker crumbs,

   • Form the mixture into 8 small patties (about 2 inches in diameter).

   • Heat oil and butter in a large skillet over medium heat. Fry the crab cakes in batches for about 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

2. Make the Remoulade Sauce:

   • In a small bowl, mix together all of the ingredients for the remoulade until smooth and well combined. Set aside.

3. Assemble the Sliders:

   • Toast the buns in butter and oil.

   • Place a crab cake atop, a bottom bun.

   • Top the crab cake with remoulade sauce and a lettuce leaf.

   • Cap with the top half of the brioche bun.

4. Serve:

   • Serve the Crab Cake Sliders immediately while hot.

Cajun Seasoning

3 T smoked paprika

2 T fine kosher salt

2 T garlic powder

1 T freshly ground black pepper

1 T ground white pepper

1 T onion powder

1 T dried oregano

1 T ground cayenne pepper

1/2 T dried thyme

1. Mix all ingredients together well. Store in airtight container for up to six months.