Crab Cake Sliders with Basil Aioli


1/4 cup minced roasted red peppers (jarred)
Basil Aioli (see recipe)
1/2 teaspoons grated lemon peel
3 cups fresh breadcrumbs ( I use panko, it gets too soggy when I use regular breadcrumbs)
2 large egg yolks
All purpose flour
2 egg whites, beaten until foamy
3 tablespoons butter
Basil Aioli
3/4 cup mayonnaise
1/3 cup chopped basil
1 tablespoon fresh lemon juice
1 1/2 tablespoons minced garlic
1 1/2 teaspoons lemon zest


Combine crabmeat, red peppers, and 3 tablespoons of the basil aioli and lemon zest in a large bowl.
Mix in 1 1/3 cups of breadcrumbs. Season to taste with salt and pepper. Mix in the yolks, don't worry the mixture will be soft
Form the crab mixture into small little cakes about 1 inch in diameter. I like to make these very mini but you can make 4 cakes, regular crab cakes sized.
Coat the cakes on both sides with flour and shake off the excess.
Brush both of the sides with the beaten egg whites
Cover the cakes and chill for 2 hours.
Melt butter in a skillet. Cook cakes two at a time until golden brown and cooked all the way through. Roughly 5 minutes per side.
Basil Aioli
Mix all ingredients in a medium bowl.


So I’m really on an aioli kick these days. It’s ridiculously amazing and people think you’re fancy when you make it. Little do they know its an enhanced mayonnaise…oops. I had a can of crab sitting in my pantry begging to be used. I also like to incorporate old bay into almost all my recipes so this is a rather easy fit. Old Bay and crabs. I question those who deny it. Serve with a chopped tomato and basil salad. This recipe is adapted from Bon Appetit.


8 mini crab cakes


Tuesday, August 27, 2013 - 6:58am


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