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.
1 clove garlic Fresh Garlic, Minced
1 cup Mayonnaise
1/2 tbsp Fresh-squeezed lemon juice
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.