Seared Mini Crab Cakes

1. Make the remoulade sauce: Whisk together all the ingredients in a bowl until smooth. Store in refrigerator until ready to use.

2. Make the crab cakes: Combine breadcrumbs, mayonnaise, egg, Old Bay seasoning, hot sauce, and mustard powder in a large bowl. Add crabmeat, and season with salt and pepper. Gently stir until combined. Form the mixture into 16 balls and transfer to a plate. Cover with plastic wrap and chill until ready to use, up to 4 hours.

3. Heat the griddle to 375°F (190°C), and brush with butter. Add crab cake balls. Using a spatula, press them lightly on the griddle to flatten. Cook, turning once and brushing with additional butter, until browned and heated through, 6 to 8 minutes. Transfer crab cakes to a serving platter. Top each crab cake with a dollop of remoulade sauce and a tarragon leaf, if desired.

Salmon and Potato Cakes with Fennel Chive Sauce

Substitute fennel and chive sauce for remoulade sauce. Make the fennel and chive sauce: Heat the griddle to 375°F (190°C). Combine ½ cup (65 grams) sliced fennel bulb, and 2 teaspoons (10 milliliters) extra-virgin olive oil in a small bowl. Spread fennel mixture on the griddle, and cook, stirring occasionally, until lightly browned, 6-8 minutes. Let cool slightly. Chop fennel mixture, and place in a medium bowl. Whisk in ½ cup (104 grams) mayonnaise, 2 teaspoons fresh chopped chives, 1½ teaspoons (7.5 milliliters) lemon juice, ¼ teaspoon kosher salt, and a pinch of cayenne. Make the cakes as directed, omitting Old Bay seasoning, hot sauce, and mustard powder. Substitute 1 cup (64 grams) crushed unsalted saltine cracker crumbs for breadcrumbs and finely chopped smoked salmon for crabmeat. Add 1 cup (248 grams) cooked and mashed potatoes, 1 tablespoon (15 milliliters) fresh lemon juice, 4 teaspoons (6 grams) chopped fresh dill, ½ teaspoon (2 grams) ground black pepper, and ½ teaspoon (2 grams) kosher salt. Top each cake with a dollop of fennel and chive sauce and a fennel frond, if desired.

Hawaiian Tuna Cake Sliders

Substitute mango chutney spread for remoulade sauce. Make the mango chutney spread: Combine 1 cup (240 grams) mango chutney, 1½ tablespoons (14 grams) minced jalapeño, and 2 teaspoons (8 grams) minced fresh ginger in a small bowl; refrigerate until ready to use. Make the cakes as directed, omitting Old Bay seasoning, hot sauce, and mustard powder. Substitute panko for fresh bread crumbs and raw sushi-grade tuna, finely chopped, for crabmeat. Add ¼ cup (36 grams) minced shallot, 3 tablespoons (2 grams) roughly chopped cilantro, 1 tablespoon (15 milliliters) lime juice, 1½ teaspoons (5 grams) kosher salt, and ½ teaspoon (2 grams) ground black pepper. Form tuna mixture into 12 balls, and cook as directed. Serve cakes with 1 (12-ounce) (340 grams) package Hawaiian rolls, halved horizontally. Toast halved rolls on griddle for 2 minutes to lightly brown interiors, if desired. Spread interior of rolls with mango chutney spread. Add tuna cake and top with a few avocado slices.