Crabcake Sliders Recipe | Fresh Wine Pairing with 2021 Kenzo Asatsuyu Sauvignon Blanc

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Canned tuna is more affordable and widely available.

Pick through the crab meat to remove any shells.

In a large bowl, add mayonnaise, Dijon mustard, Old Bay, and fresh parsley. Whisk together.

Fold the crab meat into the mayonnaise mixture.

Crumble saltine crackers and add them to the mixture, folding it in gently.

Form the mixture into crab cakes using a scoop for consistency.

Refrigerate the crab cakes for at least 1 hour to let them come together.

Prepare the Remoulade sauce by mixing mayonnaise, whole grain mustard, Old Bay, smoked paprika, Tabasco sauce, prepared horseradish, fresh garlic, and Italian parsley in a bowl.

Add lemon juice to the Remoulade and mix well, tasting for flavor.

Heat a combination of canola oil and butter in a skillet over medium heat until hot.

Cook the crab cakes in the skillet until golden brown, flipping as necessary.

Toast Brioche buns in the skillet until golden brown.

Assemble the sliders with crab cakes on the bottom half of the buns, topped with butter leaf lettuce and a dollop of Remoulade sauce.

Cover with the top half of the bun and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens