Crabmeat and Tasso Sliders

Instructions

1. 1

   Reserve 2 Tbs. of the butter, and melt the rest in a saucepan. Ad the flour and cook over medium-low heat, as if making a roux, stirring constantly, until the texture changes. Do not allow it to brown.

2. 2

   Add the milk and whisk until well blended into what looks like thin mashed potatoes. This is a bechamel. Remove from heat.

3. 3

   Combine crabmeat, tasso, bell pepper, and green onions. Add this to the bechamel, and stir in gently with a wooden spoon.

4. 4

   Turn the mixture out onto a cutting board. Form round, flat cakes the size of thick hamburgers.

5. 5

   Put the bread crumbs onto a plate and gently press the crab patties down to coat.

6. 6

   Heat the remaining butter to bubbling in a skillet over medium-high heat. Cook the crab cakes on both sides until a crusty brown.

7. 7

   Combine all the ingredients for the white remoulade.

8. 8

   Warm the bread rolls in the oven. Spread with the remoulade and place a crab cake in each. Baby lettuce makes a nice finishing touch, if you like.