Crab Cake Sliders with Basil Aioli

Name: Crab Cake Sliders with Basil Aioli
Total time: 45 min
Yield: 8 servings
Ingredients: All purpose flour; 1/3 cup chopped basil; Basil Aioli; 3 cups fresh breadcrumbs ( I use panko, it gets too soggy when I use regular breadcrumbs); 2 egg whites, beaten until foamy; 2 large egg yolks; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice; 1/2 teaspoons grated lemon peel; 1 1/2 teaspoons lemon zest; 1/4 cup mayonnaise; 1/4 cup minced roasted red peppers (jarred); 10 tablespoons unsalted butter, divided

You can never have too many hor d'oeuvre recipes, so give Crab Cake Sliders with Basil Aioli a try. One serving contains 399 calories, 8g of protein, and 24g of fat. This recipe serves 8.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

399 kcal

Calories

8 g

Protein

24 g

Fat

36 g

Carbs

Ingredients

For 8 servings

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Instructions

1
Combine crabmeat, red peppers, and 3 tablespoons of the basil aioli and lemon zest in a large bowl.
2
Mix in 1 1/3 cups of breadcrumbs. Season to taste with salt and pepper.
3
Mix in the yolks, don't worry the mixture will be soft
4
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.
5
Brush both of the sides with the beaten egg whites
6
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
7
Mix all ingredients in a medium bowl.