Crabmeat and Tasso Sliders
The less-expensive varieties of crabmeat like “special white” (that’s the flaky, non-lump white meat) and claw meat are very inexpensive. If you use them with a few other ingredients to make burger-like patties, you can pan-fry or broil them, then make tremendously delicious slider-style sandwiches, spread with an orange-flavored version of white remoulade sauce.
This is also good with small peeled shrimp when crabmeat is hard to get.
- 1 stick butter
- 1/3 cup flour
- 1/3 cup milk
- 1 lb. white or claw crabmeat
- 2 oz. tasso, chopped fine
- 1/4 red bell pepper, chopped
- 2 green onions, tender green parts only, thinly sliced
- 1 cup bread crumbs
- 8 small French bread rolls or kaiser rolls
- Orange-Flavored Remoulade:
- 1/4 cup mayonnaise
- 2 Tbs. Creole mustard
- 2 Tbs. orange juice
- Zest (grated peel) of one large orange
- 4 drops Tabasco
- 1/4 tsp. Worcestershire sauce
- 1/8 tsp. salt
- 3 Tbs. green onion tops, finely sliced
1. Reserve 2 Tbs. of the butter, and melt the rest in a saucepan. Ad the flour and cook over medium-low heat, as if making a roux, stirring constantly, until the texture changes. Do not allow it to brown.
2. Add the milk and whisk until well blended into what looks like thin mashed potatoes. This is a bechamel. Remove from heat.
3. Combine crabmeat, tasso, bell pepper, and green onions. Add this to the bechamel, and stir in gently with a wooden spoon.
4. Turn the mixture out onto a cutting board. Form round, flat cakes the size of thick hamburgers.
5. Put the bread crumbs onto a plate and gently press the crab patties down to coat.
6. Heat the remaining butter to bubbling in a skillet over medium-high heat. Cook the crab cakes on both sides until a crusty brown.
7. Combine all the ingredients for the white remoulade.
8. Warm the bread rolls in the oven. Spread with the remoulade and place a crab cake in each. Baby lettuce makes a nice finishing touch, if you like.
Makes eight to twelve sandwiches. You could also use the same kind of crabmeat in a salad.