RO*TEL Kitchen Melty Crab Cake Slider
This crab cake is easy and so very impressive.
Ingredients
Melty Crab Cake Slider
Rotel Cocktail Sauce
½ cup RO*TEL Diced Tomatoes & Green Chilies
2 tablespoons fresh lemon juice
1 tablespoon horseradish
Crab Cakes
1 medium egg
1 tablespoon Rotel Cocktail Sauce, See Above
4 ounces cooked Dungeness crab meat
½ cup panko breadcrumbs, divided
½ cup finely shredded Parmesan cheese, divided
1 tablespoon fresh lemon juice
1 tablespoon fresh chopped parsley
1 teaspoon capers
salt and pepper, to taste
2 tablespoons extra virgin olive oil
1/2 teaspoon salted butter
Cheesy Melty Bun
1 cup finely grated sharp cheddar
½ cup finely grated Parmesan Cheese
4 brioche slider buns
Preparation
1. In a medium bowl, whisk the egg and cocktail sauce until well combined.
2. Add the crab, ¼ cup breadcrumbs, ¼ cup cheese, lemon juice, parsley, and capers. Season with salt and pepper. Mix until well combined.
3. On a rimmed plate, mix together the remaining ¼ cup panko, ¼ cup cheese, and parsley.
4. Form the mixture into tiny patties about the size of your slider bun, pressing them tightly to help keep their shape, and form 4 patties.
5. Press them into the panko mixture, rolling and shaping on all sides.
6. Heat the olive oil and butter in a non-stick skillet over medium heat, and cook for 1-2 minutes on each side, until golden. Set on a paper towel-lined plate to drain.
7. Mix together the sharp cheddar and Parmesan cheese.
8. Wipe out the skillet with a paper towel. Place the skillet over medium-high heat. Grab a fistful of cheese and place it into the hot skillet; press the slider bun onto the cheese. When bubbles form around the bun, flip it and remove it from the heat.
9. Slather cocktail sauce on the bottom of the bun and top with a crabcake.
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