"Seatlle Sliders" by Chef Mark Shoopman

Published 01/31 2014 05:21PM

Updated 01/31 2014 05:47PM

“Seattle Sliders”
By Chef Mark Shoopman of Lutheran Hillside Village.

2 pounds   Dungeness crab meat or Lump crab meat picked clean
4 tablespoons   Parsley, minced
4 teaspoons   Lea & Perrins Worcestershire sauce
1 tablespoon   Green onion, minced
4 tablespoons  Green bell pepper, finely diced
1 cup   Parmesan cheese, grated separated into 1/2
2 each   Whole eggs
1 ¼ cup   Mayonnaise
4 teaspoons  Fresh lemon juice
1 teaspoons   Freshly ground black pepper
2 teaspoons  Sea salt
4 drops   Tabasco sauce
4 cups    Panco bread crumbs
1 cup    Seattle Sauce, recipe follows
As needed  Your favorite soft slider buns, buttered and grilled
As needed   Butter or olive oil for pan frying

Preheat the oven to 350 degrees F.
In a medium skillet over medium to high heat,  quickly sauté the shallots and bell peppers in about 3 tablespoons of the olive oil until just tender. Remove form heat, drain the oil away and reserve.
In a large mixing bowl combine the eggs, mayonnaise, Worcestershire sauce, Tabasco sauce, lemon juice, green onions, parsley, salt and pepper and mix thoroughly. 
Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces.  Add the sautéed peppers and onions, ½ Parmesan cheese and gently fold under the crab mixture. Shape into crab sliders.
Mix the other ½ of Parmesan cheese and breadcrumbs together and lovingly dust the crab cakes with the mixture.
Heat olive oil in a large skillet over medium-high heat. Add the crab sliders, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side.

Seattle Sauce
1 clove garlic  Fresh Garlic, Minced  
1 cup    Mayonnaise
1/2 tbsp   Fresh-squeezed lemon juice
Pinch    Salt
Pinch    Pepper
1 teaspoon  Dijon Mustard
1 teaspoon  Whole grain mustard
1 tablespoon  Aguave
½ teaspoon  Cayenne pepper
1 teaspoon   Hot chili sauce, Thai chili sauce works great!
3 teaspoons  Green onion, minced

Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very fine. Add a pinch of salt, and using the flat of the knife again, scrap and press the garlic against the cutting surface to make a very smooth paste. It's making this paste from the fresh garlic that gives this mayo its intense garlic flavor.
Add the garlic to a small bowl, and whisk together with the rest of the ingredients. Wrap and refrigerate for 30 minutes to allow the flavors to develop. Serve cold.

Place the crab sliders on toasted buns and top with a dollop of Seattle Sauce.

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