Crab Cake Sliders with Basil Aioli

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.


Lets start with the aioli.  Plop about 3/4 of a cup of mayonnaise and mix it together with 1 cup of shredded basil, 2 cloves of garlic, and the juice and zest of one lemon.  Sorry but I can’t resist using the word plop to describe mayonnaise.


Stir together until evenly mixed and creamy.  Take as many bites as necessary.  Cover and refrigerate.

Now for the crab.  Mix 12 oz of crab, any form will due, I used canned.  Combined the crab meat with roasted red peppers, and 3 tablespoons of the Basil Aioli and 1/2 teaspoons grated lemon peel.  Season to taste with salt and pepper.  Mix in 2 egg yolks until the mixture is soft and slightly wet.


Form the crab mixture into 3/4 in thick cakes.  Coat the cakes on both sides with flour and shake off the excess.


Brush both sides with 2 beaten egg whites, then coat with remaining breadcrumbs.Image


Melt butter in skillet over medium-high heat.  Cook cakes evenly until golden brown.  Roughly 4-5 minutes per side.  Serve with remaining Basil Aioli.  Sprinkle cakes with old bay as desired.


hehe it looks like a face.  Ps. cooking the crab cakes is like cooking pancakes.  First batch takes roughly ten hours, second batch takes roughly ten seconds.

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