Name: Crab Cake and Fried Green Tomato Sliders
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 9 sliders
Ingredients: 1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage; 3/4 cup panko; 1/4 cup mayonnaise; 2 tablespoons chopped chives; 1 teaspoon Dijon mustard; 1 teaspoon seafood seasoning, such as Old Bay; Zest and juice of 1/2 lemon; Kosher salt and freshly ground black pepper; Softened unsalted butter, for the baking sheet; 1/2 cup mayonnaise; 2 tablespoons parsley leaves, finely chopped; 1 tablespoon Dijon mustard; 2 teaspoons capers, chopped; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 1/2 teaspoon paprika; Pinch cayenne pepper; 1 clove garlic, grated; Juice of 1/2 lemon; Kosher salt; Vegetable oil, for frying; 1/3 cup all-purpose flour; 1/4 teaspoon cayenne pepper; 1/4 teaspoon garlic powder; Kosher salt; 2 large eggs; 1 1/2 cups panko; 3 small green tomatoes, sliced into 9 rounds (see Cook’s Note); One 10-ounce package sweet slider buns; Store-bought pickled red onions, for serving

Directions

Special equipment:

a deep-fry thermometer.

For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko. 
Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

Cook’s Note

If small green tomatoes are unavailable, you can halve or quarter larger slices to fit your slider buns.

On Tonight

Crab Cake and Fried Green Tomato Sliders

Crab Cakes:

Remoulade:

Fried Green Tomatoes:

For Serving:

Special equipment:

Categories:

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