Crab Cake Sliders with Orange Aioli
- Level: Easy
- Yield: 24 crab cake sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 269
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 52
- Sodium
- 535
- Total: 30 min
- Active: 30 min
Ingredients
For the Orange Aïoli:
1 cup mayonnaise
1 teaspoon grated orange zest, plus 2 to 3 tablespoons fresh orange juice (from about 1/2 orange)
1 tablespoon stone-ground mustard
1 clove garlic, grated
Kosher salt and freshly ground pepper
For the Crab Cakes:
3/4 cup crushed butter crackers (18 to 24 crackers)
1/4 to 1/2 cup mayonnaise, plus more for schmearing
1 tablespoon roughly chopped fresh parsley
1 1/2 teaspoons seafood seasoning, such as Old Bay, plus more for sprinkling
8 dashes of hot sauce
1 large egg, beaten
Kosher salt and freshly ground pepper
2 pounds lump blue crabmeat, shells and cartilage picked out
Butter, for spreading
24 potato slider buns, split
Mesclun greens, for topping
Directions
- Preheat the oven to 350˚ F. Make the orange aïoli: Combine the mayonnaise, orange zest, orange juice, mustard and garlic in a small bowl. Season with salt and pepper.
- Make the crab cakes: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Fold in the crabmeat until just combined.
- Lightly form the crab mixture into 24 two-inch balls (about 2 tablespoons each) and form into patties. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with about 1/4 teaspoon mayonnaise and sprinkle with 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 each bun with aïoli. Place the crab cakes on top. Top with greens and finish with the top buns.