Crab Cake Sliders With Blood Orange Aioli Recipes

CRAB CAKES WITH AIOLI DIPPING SAUCE

Crab Cakes With Aioli Dipping Sauce image

Green onion potato chips instead of bread crumbs? Yes! They fry up to a nice, crunchy golden brown. Many brands are gluten free, which is critical for me. If you like crab cakes without a lot of filler, I recommend trying this recipe. I also highly recommend using a cast iron skillet for frying them. My husband deemed these the best crab cakes he'd ever eaten, and said he'd also love to try them on a potato roll with lettuce, tomato and the dipping sauce. A great, quick and easy side dish that also cooks in about 8-10 minutes is fresh asparagus sauteed in olive oil with chopped garlic, then drizzled with lemon juice and kosher salt just before it's done cooking.

Provided by adiadv1

Categories Lunch/Snacks

Time 18m

Yield 4 patties, 2 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces lump crabmeat, shells picked out
1 1/2 cups finely crushed green onion flavor potato chips (I use Mikesell's brand)
1/4 cup real mayonnaise (do not substitute)
1/2 teaspoon Old Bay Seasoning
1 dash white pepper
1/2 tablespoon worchestershire sauce
1/2 teaspoon dry mustard
unsalted butter (for frying, approx. 2-4 tablespoons)
1 lemon, cut in half (other half is for the dipping sauce)
1 fresh garlic clove
1/2 cup real mayonnaise
1 1/2 tablespoons horseradish mustard (I use Grey Poupon Horseradish Mustard)
1/2 teaspoon chili powder
2 tablespoons lemon juice
1 dash kosher salt (optional)

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.

Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 4.6, Cholesterol 109, Sodium 1063.6, Carbohydrate 30.4, Fiber 3, Sugar 6.1, Protein 27.2

CRAB/CLAM CAKE SLIDERS WITH EASY LEMON AIOLI

Crab/Clam Cake Sliders With Easy Lemon Aioli image

From a local publication. This time around I tested 'Fully Loaded Baked Potato' flavored Kettle Chips. Mmm! Description from the Kettle Chips' website: "This creamy, smoky, cheesy chip doesn't hold back on the flavor front. Dive into a collection of toppings straight from the baked potato bar - tangy sour cream, fresh green onion, rich cheddar cheese - and an all-natural smoky flavor."

Provided by COOKGIRl

Categories < 30 Mins

Time 25m

Yield 10 sliders

Number Of Ingredients 13

Ingredients

3/4 cup mayonnaise, divided (I used an olive-oil based mayonnaise)
1 lemon, juice and zest of
1 garlic clove, finely minced
1 teaspoon Dijon mustard
1/2 teaspoon dried parsley (replaced 1/4 teaspoon crushed dried thyme or you can use fresh parsley)
1 lb lump crabmeat (confession ( cheated and used 4 cans of Snow's minced clams, drained)
1 cup crushed kettle-cooked potato chips (read intro)
2 -3 tablespoons yellow onions, finely minced (optional, my addition)
1/4-1/3 cup minced celery (include some leaves)
2 teaspoons Old Bay Seasoning (see Old Bay Seasoning #2, this can be omitted read my *NOTE below.)
2 eggs
10 slider buns
lettuce (optional)

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.

Nutrition Facts : Calories 272.5, Fat 10.3, SaturatedFat 1.8, Cholesterol 76.2, Sodium 801.9, Carbohydrate 28, Fiber 1.8, Sugar 4.3, Protein 16.8

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