Crab Cake Sliders With Spicy Aioli Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper.
• For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Gently fold in the crab meat until just combined. Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with 1/4 teaspoon of mayonnaise, and sprinkle with additional seafood seasoning.
• Bake until light golden brown, 10 to 15 minutes.
• Butter each slider bun and lightly griddle to toast.
• For the sandwich build: Spread the bottom half of a bun with some aioli. Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun.

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

Steps:

• Directions: Combine all of the ingredients into the bowl except for the lump crab meat. Mix it well with a spoon and then add in the crab. Cover with saran wrap and place in refrigerator for 30 minutes. Remove crab mixture and use the cup of your hand to make crab cake sliders. Form into balls and place into a well oiled skillet on medium/high heat. Cook 3-4 minutes on each side. In a small bowl combine all of the ingredients for the aioli sauce. Toast the King's Hawaiian Rolls and place one slider on each roll and then top with aioli sauce.

Steps:

• *NOTE: Depending on the flavor of the potato chips you choose, the Old Bay Seasoning can be omitted. For example, the first time I tried this recipe I tested 'Fully Loaded' Kettle Chips and I wanted those flavors highlighted. Also, if desired the cakes can be pan fried in either a little bit of oil or a combination of oil and butter.
• Preheat oven to 350º F.
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together *1/2 cup* of the mayonnaise, the lemon zest and juice, garlic, Dijon mustard and parsley. Cover and refrigerate until ready to serve.
• In a medium bowl, combine the crab meat (canned or fresh), potato chips, celery, Old Bay seasoning, the remaining 1/4 cup of the mayonnaise, and the eggs. Cover bowl and refrigerate mixture for at least 30 minutes. Tip: Chilling is important because it firms up the mixture and makes it much easier to shape into patties.
• Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
• Bake the crab cakes for approximately 25 minutes rotating the pan as needed for even browning. Keep a close eye on them to avoid burning.
• Serve the crab cakes on buns with the aioli condiment. Add lettuce, if desired.
• Reminder: Cooking time shown above is for pan frying.

Steps:

• In a mini chopper, finely crush the potato chips.
• In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
• Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
• Gently stir in 1/4 cup crushed potato chips.
• Form the mixture into 4 patties and coat with remaining potato chip crumbs.
• Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
• When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
• Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
• Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
• Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.