Crabmeat and Tasso Sliders
Ingredients
- 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
Instructions
- 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.