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.

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