Recipe: Blue Crab Ravioli Sliders

Instead of regular crab cake sliders, try using this recipe for breaded, fried crab ravioli to offer beautiful presentation and unmatched flavour. This recipe makes 1 set of 3 sliders, easily scale it up to make more. Breaded ravioli can be fried in a deep fryer vs pan frying if available.

INGREDIENTS

• 3 pieces Maryland Blue Crab Ravioli
• 3 Slider Buns – try a Brioche Bun!
• ½ cup Lettuce – whole leaves or shredded
• 1 whole plum tomato
• ½ cup Remoulade sauce
• 1 whole egg
• ½ cup flour
• ½ cup seasoned Panko Breadcrumbs
• ½ TBSP salted butter
• 1-2 cups vegetable oil
• 1 whole Lemon for garnish

INSTRUCTIONS

Gather all ingredients and 3 medium size bowls.
Line the bowls up and add the flour to the first bowl, in another add one beaten egg and in the third bowl add the breadcrumbs.

One at a time, coat a piece of ravioli with flour, then dip into the egg, and finally toss in the breadcrumbs. Set aside to dry out a bit.

Meanwhile, prepare the other ingredients. Slice the tomato, shred lettuce or cut into sandwich size pieces. Butter the slider buns and then toast on both sides.

In a deep skillet pan pour 1-2 cups of oil, enough to cover the bottom of the pan about ½”. Heat oil to 350F. Gently place the ravioli in the skillet and cook evenly on both sides. Both sides of each ravioli should be golden brown and the internal temperture should reach 165°F. Remove fried ravioli  from oil and set on a rack to drain.

Assemble: Layer the slider sandwich with bun, lettuce, tomato slice, remoulade sauce and top bun.
Repeat with each ravioli and plate.