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.
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.