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30 Days of Summer Meals: NYY Steak's Crab Cake Sliders

Crab_Cake_Sliders_and_Dynasty_MargaritaThere’s more than one reason to head to Yankee Stadium and it’s name is NYY Steak (with locations at the stadium as well as Manhattan and South Florida’s Seminole Casino Coconut Creek). If red meat isn’t your thing, they make a mean crab cake slider and share the recipe (with accompanying caper remoulade) right here.

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Crab Cakes
Yields 24 crab cakes

3 lbs Jumbo Lump Crab Meat
1/2 cup Mayonnaise
1/4cup Red bell pepper, brunoise
1/4 cup Yellow bell pepper, brunoise
2 Tbsp Parsley, chopped fine
to taste Salt
to taste Pepper
1 Tbsp Lemon juice
1 cup Saltines, crushed
1/4 tsp Tobasco sauce
1/4 tsp Old Bay seasoning
2 Eggs
2 dozen Mini brioche buns
1 head Bibb lettuce
6 each Plum tomatoes

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1. Drain crabmeat overnight to remove liquid.
2. Mix all wet ingredients with peppers, parsley, and Old Bay.
3. Fold all together gently using saltines to hold together, careful not to break lumps or over mix!
4. Mold into 2 oz. cakes.
5. Cook in hot, oiled pan until cooked through, turning mid-way through.
6. Toast mini brioche buns.
7. Smear Caper Remoulade (recipe below) on each half, garnish sliders with Bibb lettuce and sliced plum tomato, and add mini crabcake.

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Caper Remoulade


.5 qt Mayonnaise
1/4 cup Capers, rinsed
1 Tbsp Cornichon fine chop
1/2 Tbsp Red onion, chopped
1 Tbsp. Lemon juice
1 tsp. Dijon mustard
Salt, pepper to taste
2 Tbsp Parsley, chopped

Blend all to mix well. Adjust seasoning.

What will you make for dinner tonight? Tell us in the comments or tweet @OKMagazine.