Wasabi Crab Cake Sliders with Spicy Pickled Remoulade and Parmesan Shoestring Sweet Potato Fries

Serves 4
Crab Cakes Preparation
1 pound crabmeat, jumbo lump, fresh
1 cup onion, diced very small
1 cup celery, diced very small
3 egg whites
½ cup heavy cream
14 crushed Wasabi rice crackers
¼ teaspoon cajun seasoning
½ teaspoon salt
½ teaspoon pepper
¼ cup green onions, diced very small
⅛ cup coconut oil, melted

Soak Wasabi crackers and cream together. Separately, place a medium size pan on stove top and melt the coconut oil. Saute the onion and celery together until they are soft. Once softened place on a sheet pan and put in refrigerator to cool. Separately place crab meat on a sheet pan and remove and shells. Transfer the cooled celery/onion mixture to a chilled stainless steel bowl ad add the soaked crackers. Fold in all remaining ingredients except the crabmeat to form the base. Fold in the crab meat without breaking the lumps. Refrigerate for at least 3 hours. Once chilled form into lumps the size of your slider bread for your crab cakes. Place on a nonstick baking sheet and bake for 20 mins at 350 degrees. Broil for additional 2 mins to brown the top. Remove from oven.

Spicy Pickled Remoulade
¼ cup mustard (I use beer mustard made by HT Traders)
½ cup greek yogurt
¼ cup dill pickles, minced
¼ teaspoon salt
juice of half a lemon
½ tablespoon tarragon
1 teaspoon sriracha

Mix all the ingredients into a stainless steel bowl and whisk until smooth. Once well incorporated place mixture in a covered container and refrigerate for at least 3 hours.

Shoestring Parmesan Sweet Potato Fries
2 large sweet potatoes
¼ cup sugar (stevia preferably)
1 tablespoon maple syrup
1 – 2 cups coconut oil depending on size of pot
Parmesan for seasoning
Salt for seasoning
Pepper for seasoning

Using a mandolin cut each potato lengthwise to about ½ inch in width. (This can be also done by end but is more even using a mandolin). Then cut each slice into thin fries. Place fries in a large bowl or Pyrex filled with cold water and allow to soak for 5 mins to remove all the excess starch. Drain and dry on a paper towel. Then fill another bowl or Pyrex with the same amount of boiling water mixed with the sugar and the maple syrup. Make sure sugar is dissolved before adding fries. Add fries and let soak for additional 10 mins. Again remove fries and dry on paper towel to remove excess moisture. Place in refrigerator for about 20-30 mins. Using a deep fryer filled with coconut oil or a wok with added coconut oil fry the fries for about 2-3 mins then remove. It is best to do this in small batches and then drain on a paper towel, then allow fries to cool. Once all fries have cooled place in a sealed container and put in freezer for at least an hour. Remove the fries from the freezer and deep fry using same process as before except this time for 4-6 minutes or until golden brown. Drain fries on paper towel and season with Parmesan, salt and pepper.

Assembly
Slider buns, optional toasting
baby spinach leaves for garnish
cherry tomatoes for toppers, optional

Place a bottom bun on a plate, top a few baby spinach leaves, 1 crab cake slider, spicy remoulade, top bun, and garnish with a cherry tomato. Serve with the Shoestring Parmesan Sweet Potato Fries.