Two summer favorites join forces in these superlative sliders: crab cakes and fried green tomatoes. While the crab cakes cook in the oven, green tomatoes are breaded and fried. A creamy homemade remoulade spread pulls together these crispy, juicy bites.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| 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
- Bibb lettuce, torn into bite-size pieces, for serving
Instructions
- 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.