Crab cake slider sandwiches with fried green tomatoes

Ingredients:

Crab cakes

• 450 g fresh crab meat, sorted and remove shell fragments and cartilage
• 3/4 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 2 tablespoons chopped green onions
• 1 teaspoon Dijon mustard
• 1 teaspoon seafood seasoning, such as Old Bay
• Zest and juice of half a lemon
• Softened unsalted butter

Remoulade

• 0.5 cup mayonnaise
• 2 tbsp finely chopped parsley leaves
• 1 tbsp Dijon mustard
• 2 tsp chopped capers
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 0.5 tsp paprika
• A pinch of cayenne pepper
• 1 clove of garlic, grated
• Juice of half a lemon

Fried green tomatoes

• Vegetable oil for frying
• 1/3 cup flour
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 2 large eggs
• 1.5 cups panko breadcrumbs
• 3 small green tomatoes, cut into 9 rounds

For serving

• 1 package (280 g) of sweet slider buns
• Pickled red onion, for serving
• Bibb lettuce leaves, cut into small pieces, for serving
• Special equipment: deep fat thermometer

Preparation:

1. Crab cakes:
   
   In a large bowl, carefully combine the crab meat, breadcrumbs, mayonnaise, green onions, Dijon mustard, seafood seasoning, lemon zest and juice, 1 teaspoon salt, and 1 teaspoon black pepper. Refrigerate the crab mixture for 30 minutes to allow the breadcrumbs to absorb some of the liquid and set.
2. Remoulade:
   
   Meanwhile, in a medium bowl, combine the mayonnaise, parsley, Dijon mustard, capers, hot sauce, Worcestershire sauce, paprika, cayenne pepper, garlic, lemon juice, and 1 teaspoon salt. Stir until smooth. Cover and refrigerate until ready to serve.
3. Crab cakes:
   
   Preheat oven to 230°C (430°F). Lightly grease a baking sheet with butter. Scoop 1/3 cup of the crab mixture into 2.5 cm thick patties, and place them on the prepared baking sheet. You should have 9 patties. Bake until golden brown around the edges, about 20 minutes.
4. Fried green tomatoes:
   
   Meanwhile, in a large Dutch oven or skillet, heat 1 cm of oil over medium-high heat until it reaches 175°C (350°F) on a deep-fry thermometer. Line a plate with paper towels or place a wire rack inside a rimmed baking sheet.
5. In a shallow bowl, combine flour, cayenne pepper, garlic powder, and 1/2 teaspoon salt. Beat eggs in another shallow bowl. Place breadcrumbs in a third shallow bowl. Dredge each tomato slice in flour, then dip in egg, then in breadcrumbs.
6. Grill the green tomatoes, turning occasionally, until golden brown, 3–5 minutes. Transfer to the prepared plate or wire rack.
7. Innings:
   
   Cut the slider buns in half. Place a fried green tomato on each bottom half. Top with some remoulade, add a crab cake, and top with pickled red onion and lettuce leaves. Close the sandwiches with the top bun halves.