Ingredients
Scale
Crab cakes
- 2 egg whites
- ¼ cup light mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- ½ teaspoon fresh lemon juice
- ¼ cup finely chopped red bell pepper
- 1 tablespoon freshly chopped flat-leaf parsley
- 1 pound lump crabmeat, drained and shell pieces removed
- 1 ¼ cups panko breadcrumbs, divided
- ¼ cup crushed saltine crackers (about 6 crackers)
- 4 tablespoons salted butter, divided
- 2 teaspoons vegetable oil
- Cooking spray
- 6 telera slider rolls or any slider buns
- handful fresh green leaves
- 1 Campari or Roma tomato
Aioli
- 1 cup light mayonnaise
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh lemon juice
Instructions
- In a medium bowl, whisk together egg whites, mayonnaise, mustard, Old Bay seasoning, Worcestershire sauce and lemon juice. Stir in red pepper and parsley and mix until just combined.
- Gently fold in crabmeat until all meat is moistened. Gently stir in ½ cup panko and crushed crackers. Cover bowl and allow to chill for 1 hour.
- Meanwhile, to make the aioli, mix all 3 ingredients together in small bowl. Cover and chill until ready to serve.
- Divide crabmeat into 6 equal portions shaping each part into a 1-inch thick patty and lightly spray coat each side of patties with cooking spray.
- Place remaining 3/4 cup panko into a shallow dish and dredge each patty into panko.
- In a medium nonstick skillet, heat 2 tablespoons of butter and 1 teaspoon of oil over medium heat. Once butter has melted, place 3 to 4 crab patties onto pan, allow it to cook for 7 to 10 minutes. Carefully turn crab cakes over to cook other side for an additional 7 minutes or until tops are golden. Repeat process using the remaining 2 tablespoons of butter and 1 teaspoon of oil for the remaining patties.
- Spread lemon aioli over bottom half of slider bun, top with fresh green leaves and gently place crab cake on top. Spread more aioli over crab cake (if desired) and a slice of tomato. Close slider with top half of the slider bun. ENJOY!