Table of Contents
Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil. 4. Melt the remaining 2 tablespoons butter in a large pot over medium heat.
For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve. For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl.
In a large saute pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed.
Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges. Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl.
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