CRAB CAKE SLIDERS WITH SPICY REMOULADE SAUCE

These mini crab cake sammies will be the first to go at your next porch party. The presentation is fantastic, and crab cakes will be an unexpected treat at an outdoor event. The remoulade sauce keeps the sliders moist as well as adding the perfect amount of spice to this elegant finger food.

REMOULADE SAUCE

½ cup mayonnaise

2 tablespoons spicy brown mustard

2 teaspoons hot pepper sauce

2 tablespoons sweet pickle relish

2 teaspoons fresh lemon juice

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

CRAB CAKES

1 pound crab claw meat

2 large eggs

1 ½ cups soft bread crumbs

½ cup finely chopped celery

½ cup chopped green onions

2 tablespoons spicy brown mustard

3 teaspoons Worcestershire sauce

2 teaspoons Old Bay seasoning

2 teaspoons finely grated lemon peel

1 tablespoon canola oil

1 (16-count) package mini Parker House rolls

For the sauce, in a small bowl stir together the mayonnaise, mustard, hot pepper sauce, relish, lemon juice, salt, pepper, and garlic powder.

For the crab cakes, in a large bowl mix together the crabmeat, eggs, bread crumbs, celery, green onions, mustard, Worcestershire sauce, Old Bay seasoning, and lemon peel in a medium bowl. Form 16 balls out of the crab mixture, and then slightly flatten each one.

In a large skillet heat the canola oil over medium-high heat. Add the crab cakes in batches, and fry them until they are golden brown, for 2 to 3 minutes per side. Remove the cakes from the skillet, and drain on paper towels. Repeat this process until all of the crab cakes are cooked.

Heat the rolls according to the package directions, and then split them into halves. Place a crab cake on the bottom of each roll. Spoon some of the remoulade sauce on top of the crab cake, and then place the roll top over the sauce. Stick a long toothpick through the sandwich to hold it together. Repeat this process until all the crab cakes and rolls have been used.

MAKES 16 SERVINGS.

TIP: Make the crab cakes ahead of time, and then reheat them in a 300-degree oven on a baking sheet before assembling the sandwiches.