Crab cake sliders

Remoulade

1/4 cup whole milk plain yogurt

1/4 cup mayonnaise

2 tablespoons ketchup

2 tablespoons Creole mustard or other grainy mustard

2 teaspoons prepared horseradish

1/2 teaspoon Worcestershire sauce

2 tablespoons chopped celery (about 1/2 small rib)

2 scallions, cut into small chunks

2 tablespoons parsley leaves

 

Crabcakes

2 eggs

1 pound raw medium shrimp, peeled and deveined

4 tablespoons finely diced bell pepper (a combination of colors is nice)

1 small (about 1-1/4″) jalapeno, finely diced

2 scallions, finely diced

1 pound lump crabmeat

Kosher salt

1 cup heavy cream

1 teaspoon lemon zest

1 teaspoon Tabasco or other pepper sauce

1/2 teaspoon white pepper

Panko for breading

Oil for frying

 

Sliders

1-pound loaf sturdy white bread, unsliced

6-8 tablespoons unsalted butter, softened

2 cups finely shredded romaine lettuce (6 to 8 leaves)

6 Campari tomatoes, trimmed top and bottom, and sliced into four slices each

Crabcake-and-shrimp mousse sliders

The crabcake portion of this is adapted from a recipe by Joe Truex, Executive Chef at Watershed, Atlanta.
 Makes 24 sliders. You probably won’t need all the remoulade, but it keeps well.

Make the remoulade

Put everything into a food processor and whiz until smooth.

If you don’t have a food processor, mince the celery, scallions and parsley as fine as you can, then combine with the other ingredients.

Cover and set aside or refrigerate. It gets better with a little time.

Make the crabcakes

Put the eggs and the shrimp into a food processor. Process until smooth. With the machine running, slowly pour in the cream, then add the pepper sauce, the white pepper, and 1/2 teaspoon salt. Continue to blend until well combined.

Transfer the puree to a large bowl. Fold in the crab, peppers and lemon zest.  To adjust seasoning, heat a thin coating of oil a small skillet and fry a teaspoon of the mixture for a few minutes on each side. Taste and add more salt if necessary.

Line a quarter sheet pan with parchment. Make a thin but solid layer of panko on the parchment.

Pour the crab-shrimp mixture (the “mousse”) into a one-gallon zip-lock bag. Pack it down, then cut a 1-inch triangle off one of the bottom corners of the bag. Squeezing the bag from its top, pipe the mousse onto the panko, being careful not to disturb the panko. Go in about 1-inch “rows,” slightly overlapping each row over the last. Smooth out the mousse with an offset spatula. Top with a thin layer of panko, then another sheet of parchment. Press down lightly on the parchment to further smooth out and distribute the mousse. Refrigerate for 2 to 3 hours (or freeze for 30 minutes) or until firm enough to handle.

Remove the top layer of parchment. Using a 2″ square biscuit cutter, portion the breaded mousse into 24 or so squares. Return to the refrigerator.

Make the “buns”

Cut the loves in half crosswise, so you have four roughly-cubical chunks of bread. Trim off the browned tops, bottom and sides. Slice the chunks lengthwise into 3/8″ slices.

Butter one side of each slice with the softened butter.

Using a 2″ square biscuit cutter, stamp out 48 squares of bread.

Grill the buttered side of the bread squares on a griddle or in a large sauté pan. You can also toast them under a broiler, but watch carefully so they don’t burn, and rearrange the squares halfway through to ensure even browning. As you finish them, cool the squares on a rack.

Assembly

In a large bowl, toss the shredded lettuce with 2 tablespoons of remoulade until the lettuce is thinly coated.

Heat a heavy film of oil in a large sauté pan or skillet. When the oil shimmers, add the mousse squares. Work in batches and don’t crowd the pan. Cook for two minutes per side, or until the panko is nicely browned.

Set a bread square, browned side down, on a cutting board. Top with a mousse square, about ½ teaspoon of remoulade, about a tablespoon of the dressed lettuce, and a tomato slice. Finish with another bread square, browned side out.

Serve immediately, or hold in a warm oven until ready for service.

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