Crab Cake Sliders with Remoulade
1 pound crabmeat, picked over for shells
1/2 red bell pepper, finely diced
5 scallions, sliced
2 shallots, minced
2 lemons, juiced (divided)
1/2 cup panko breadcrumbs
3/4 cup mayonnaise (divided)
1 large egg
2 tsp worcestershire sauce
1 tsp ground mustard
2 tsp onion powder
1 tsp cayenne pepper
2 tbsp olive oil
15 slider buns (or dinner rolls, in a pinch)
1/2 cup fresh spinach
2 tbsp cocktail sauce
1-1/4 tsp salt (divided)
1/4 tsp pepper
In a small bowl, whisk together the cocktail sauce, 1/2 cup mayo, juice of 1 lemon, 1/4 tsp salt, and 1/4 tsp pepper. Once combined, cover with plastic wrap and let sit in the fridge.
In a large bowl, combine the crab, red pepper, scallions, shallots, juice of 1 lemon, panko, 1/4 cup mayo, egg, worcestershire, ground mustard, onion powder, 1 tsp salt, and cayenne. Gently work the mixture with your hands, then shape into 15 slider-sized patties.
Heat the oil in a large skillet over medium-high heat. Once hot, work in batches to place the crab cakes in the pan and saute until browned, about 4-5 minutes per side.
Place the crab cake sliders onto the buns and top with the remoulade and spinach, then serve.
Approximate Nutritional Values: http://www.food.com/recipe/crab-clam-cake-sliders-with-easy-lemon-aioli-450676