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Crab Cake Sliders with Lemon Aioli | URBAN BAKES

Crab Cake Sliders with Lemon Aioli


  • Author: Connie
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 sliders 1x

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

  1. 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.
  2. 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.
  3. Meanwhile, to make the aioli, mix all 3 ingredients together in small bowl. Cover and chill until ready to serve.
  4. 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.
  5. Place remaining 3/4 cup panko into a shallow dish and dredge each patty into panko.
  6. 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.
  7. 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!
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