15 each 6" Fry-Ready Tortilla (37186)
2 lbs. Crab Meat , canned , drained
1 1/2 cups Crackers , pulverized
3 each Green Onions , finely chopped
1/4 cup Red Onion , finely chopped
1 cup Bell Pepper , finely chopped
1/2 cup Mayonnaise
2 each Eggs , whole
2 tsp. Worchestershire Sauce
2 tsp. Dry Mustard
2 each Lemons , juiced and zested
1 Tbsp. Hot Sauce
1/2 tsp. Garlic Powder
2 dashes Cayanne Pepper
1 lb. Panko Breadcrumbs
2 each Eggs , beaten
Remoulade Sauce , see related recipe
1.) Pre-heat deep fryer to 350°F.
2.) Using a 1½ circle cookie cutter, cut 8 rounds out of each tortilla ending up with a total of 120 circles.
3.) In a large bowl, mix together remaining ingredients, except for panko breadcrumbs, 2 beaten eggs, and remoulade sauce.
4.) Using a #60 scoop, portion the mixture into 60 equal size small spheres.
5.) Place each crab mixture sphere on top of one of the tortilla circles, top it off with another tortilla circle and press so that the sphere becomes the same diameter as the tortillas on top and bottom, creating a mini crab cake slider.
6.) Line a large sheet tray with a damp towel, place all the crab cakes sliders on top and cover with another damp towel. Refrigerate for at least ½ hour, this will help the tortilla get a little bit moist and to adhere to the crab mixture.
7.) To plate: Remove five crab cake sliders from the fridge, dip sliders in beaten eggs and roll only the edges of slider in the panko bread crumbs. Fry until crispy, golden and cooked through, about 3 minutes. Serve with 1 ounce of remoulade sauce.
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