Big T Crab Dip Sliders and Spicy Remoulade

Prep Time:  40 minutes

Cook Time:  5 minutes

Yield:  4 sliders


1 container Big T original or jalapeno crab dip

1 cup panko (Japanese breadcrumbs)

1/2 teaspoon Old Bay seasoning

1/4 cup scallions, chopped

4 slider rolls

1/2 cup arugula

4 sliced tomatoes

Spicy Remoulade (recipe below)

Vegetable or canola oil for frying


Line a baking sheet with aluminium foil.  Prepare a bowl with 1/2 cup panko.

In a small bowl, combine the crab dip, old bay seasoning, scallions and 1/2 cup panko.  Fold mixture together gently.  Shape into 4 crab cakes and coat each cake with the remaining panko.  Place the cakes on baking sheet and refrigerate for 30 minutes. 

Preheat a non-stick skillet and coat with oil.  When oil is hot, place cakes in pan and cook until golden brown, about 2-3 minutes on each side.  Once done, place on paper towel to remove excess oil.

Spread slider buns with spicy remoulade and top with crab cake, arugula and sliced tomato.

Spicy Remoulade

1/2 cup mayonnaise

1 T Dijon mustard

1/2 T freshly squeezed lemon juice

1/2 T finely chopped flat leaf parsley

1/2 T hot sauce (we love Crystal hot sauce)

1 t whole grain mustard

1 clove garlic, minced

1 t capers, roughly chopped

1/2 t worcestershire sauce

1/2 mild paprika

1 scallion, finely chopped

1/8 t kosher salt

1/8 t cayenne pepper


In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole grain mustard, garlic, capers, worcestshire sauce, paprika, scallion, salt and cayenne pepper.  Let sit for 1 hours for flavors to combine.