Crab Cake Sliders with Key Lime Remoulade



Ingredients

1 egg, lightly beaten
1/4 cup sliced green onions
2 teaspoons Old Bay Seasoning (+ more to taste)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
1/4 cup mayonnaise
2 cups panko bread crumbs (+ more for coating)
16 oz lump crab meat
Canola oil, for frying
8 slider buns, lightly toasted
Kohlrabi slaw (recipe follows)

Directions

Combine in a large bowl: egg, green onions, old bay, salt, pepper, Dijon, mayonnaise, and panko. Gently fold in crab meat until combined.

Form crab mixture into (2 1/2–inch) round cakes. Place on a parchment-lined baking sheet and refrigerate for 1 hour.

Heat 4 tablespoons of canola oil in a non-stick skillet. Remove crab cakes from refrigerator, coat both sides in panko bread crumbs, pressing crumbs into crab cake. Once oil is shimmering, gently place crab cakes in pan without overcrowding. Fry crab cakes for 3–5 minutes on each side, or until golden brown, remove from pan and set aside.

To assemble sliders, place crab cake on toasted bun, top with key lime remoulade and kohlrabi slaw. (Recipes follow).

Key Lime Remoulade
Yields 2 cups

Ingredients
3/4 cup mayonnaise
1 1/2 tablespoons whole grain mustard
3 tablespoons gherkins (or cornichons), finely diced
1 shallot, finely diced
1 celery rib, finely diced
2 cloves garlic, minced
3 tablespoons green onions, chopped
3 tablespoons Italian parsley, chopped
2 tablespoons key lime juice
Salt and ground black pepper, to taste

Method
In a large bowl, combine mayonnaise, mustard, gherkins, shallot, celery, garlic, green onions, parsley and key lime juice. Season with salt and pepper. Cover and refrigerate until ready to use.

Kohlrabi Slaw
Yields 3 cups

Ingredients
2 kohlrabi, peeled, fine julienned
1/2 cup green onions, thin bias cut
1/2 cup red bell pepper, fine julienned
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
2 tablespoons Italian parsley, chopped
2 tablespoons olive oil
Salt and ground black pepper, to taste

Method
Combine vinegar, sugar, and chopped parsley in a bowl. Whisk in olive oil. Add kohlrabi, scallions and peppers and toss. Season with salt and pepper.

Chill for 30 minutes before serving.