Crab Meatball Sliders

With Peter Polasek

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.

Ingredients

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

Instructions

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.

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

Instructions:
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.

Born in the Czech Republic, Peter attended the Culinary Institute in Prague where he graduated with High Honors for Hotel and Restaurant Management. In 1980, Peter immigrated to the United States at the age of 21, and was employed as Sous Chef at the Hyatt Regency in San Francisco, California where he met his wife and co-owner, Lisa.

Together, they opened their first restaurant in San Raphael, California, specializing in continental cuisine. Peter and Lisa opened George's Restaurant in 2004, where they continue to serve the public.

Prior to George's, Peter has worked at Weston Copley Plaza in Boston, Massachusetts, the Haverhill Country Club and was the opening chef at the Black Cow in Newburyport.

Peter has never had any desire to do anything except be a chef. His love of food and people draw him to the field.