1 pound crab meat
1 egg
2 tablespoons panko breadcrumbs
1 teaspoon Old Bay Seasoning
1 lemon zest
1 teaspoon capers
pinch of parsley, chopped
1 loaf sourdough bread


1. Mix together all ingredients except the bread and make crab balls, about one and one-half ounces each.
2. Pan sear on both sides for about four minutes.
3. While crab balls are in the pan, cut out rounds of sourdough bread, about one and one-half inches, and sauté on both sides till crispy and golden brown.
4. Make the aioli sauce. (see recipe below)
5. Place crab ball on slice of toast, drizzle with aioli and cover with second piece of toast.

Serve as is or with salad.

Lime Aioli Sauce:

Make ahead of time but you cannot refrigerate because if you do the oils will separate.

2 eggs
1/2 cup EVOO (Extra Virgin Olive Oil)
1 teaspoon lime juice
lime zest
fresh black pepper to taste

1. Whisk Eggs and slowly add olive oil while still whisking eggs.
2. When the sauce is thick enough (meaning that you can make a number eight while holding the whisk away from the surface of the sauce and it does not immediately disappear) add the lime juice, lime zest, and black pepper, mixing into the sauce.

Recipe courtesy of Chef Peter Polasnek, George's on Washington, 2011.
A slider is a smaller version of the traditional hamburger and Chef George Polasek of George’s on Washington has decided to make a crab cake version of this popular style of sandwich. You get a lot of shellfish and other flavors in this little morsel, which is part of the reason you do not need to make a larger size. He makes a small crab cake, cuts out and pan cooks round pieces of sourdough bread for the bun, and tops it off with a fresh made aioli sauce. Since these sandwiches are made so small, they can be served as a hors d’oevres or as a meal.

Some of the tips and tricks George demonstrates in the video are worth noting. Since the crabmeat is already cooked, you do not have to worry about cooking the crab cake all the way through. You can pay more attention to heating and browning the crabmeat mixture to your taste. If you want to, after you have browned them on the outside you can follow it up by heating them a little more in the oven. Chef George also browns the little toast circles in butter on both sides to give the sandwiched a little more crunch and flavor.

Another important thing to note, you can make the aioli sauce ahead of time but you cannot refrigerate it. If you do the oils will separate after you warm up the sauce. For this reason you will want to make the sauce a little while before making the crab cake sliders.

Today, me Matthew, we're going to show you one or our favorite recipe in our restaurant, which is crab meatball sliders.

One of the main ingredients is the fresh crab meat, fresh lime, parsley, capers, lemon zest, egg, and panko breadcrumbs, which you can buy in any store these days. I'm using this. We call this Texas French bread.

Right now, I'm going to show you how we're going to make that lime aioli. So I have two egg yolks here, separated in the bowl. And then I'm slowly going to be adding the extra virgin olive oil, so our sauce don't separate. And keep constantly whisking it.

And like you see, this is the base. When you pick up the sauce, you see the nice thickness? If you can make a number eight and doesn't disappear on you, that's made the thickness. It's perfect.

Now when you have the base ready, you take your fresh lime juice, add it in. Fresh lime zest. For flavor, a little bit of fresh cracked pepper. Mix it up. And you've got a perfect drizzle, which you're going to be drizzling over the crab meatballs.

Now, me and Matthew, we're going to show you how to make the crab cake meatballs. Fresh crab meat, you chop it up in little pieces. Matthew, go ahead, put it into the bowl.

Then we add lime zest. This you can buy at any kitchen store. And what it is, that's how you get the lime zest. Beautiful tool.

We're going to add panko breadcrumb, which is called Japanese breadcrumb, chopped parsley, capers. This is Old Bay seasoning.

One whole egg.

One whole egg. Looks good. Squeeze a little bit of a lime juice. We mix everything together now. You want to use white breadcrumbs. You don't want to use brown, because that will make your crab cake brownish. That looks perfect.

So now we have crab cake mix here. Our next step over here, we're going to show you how to do the crostini for the that crab meat meatball. You can use white bread, unsliced white bread or, also, sourdough bread. It's up to you.

What you are going to need, which everybody probably has at home, is called a cookie cutter. So make a couple of rounds. Cut it with a cutter. And you end up with little cut outs slide out. So it's almost like a mini hamburger bun, right?

So this is our product here. We have two of them now, right? That's our crostini, which we're going pan sear it now, make it nice and crispy. This is our crab cake meatball. So Matthew, go ahead, do the butter.

You what to use medium-high heat. Croutons, two minutes on each side, show the nice golden color. And now we flip it over and cook the other side for another two minutes. Nice and crispy, almost the same way we're going to do the crab meat meatballs.

Matthew, go ahead, melt a little bit of butter on your frying pan. Again, on the medium-high heat, because he don't want to have it too high, so we don't burn the butter. Otherwise, it gets to brown.

Go ahead, Matthew, pan sear all those three meatballs, crab meatballs. You pan sear it, probably, like two minutes on each side. And then you flip it over again.

The crab cakes, they don't have to be boiling hot in the middle, because the crab meat, it's already cooked. So you want it like a little bit more than a warm temperature. It doesn't have to be boiling hot. But if somebody really likes it hot, what you can do, you can put the crab cakes onto a little roasting pan and put it in the oven for maybe like two, three minutes. And then you have it perfectly hot inside.

Now we've finished cooking the crab cakes. And we're going to place the crab cakes on top of our crostini, which we make earlier. Plate it right out. Oh, beautiful.

Now, we're going to drizzle with our lime aioli, which we make earlier. Everybody see the nice texture? Aioli can not get kept in the refrigerator, because it will get hard, like butter. And then when you warm it up again, it will separate.

There we go. I have couple of-- we call it a red pepper drizzle and basil oil drizzle, which we have in the restaurant all the time. And I drizzle a little bit on the plate.

But enough about making and talking about them. How about we try some?

Let's try this. Extra sauce, it's always good, all right? Go ahead, Matthew.


Oh. No, really.





Crab Meatball Sliders
Categories :,