Crab Cake Sliders with Blood Orange Aioli Recipe

Name: Crab Cake Sliders with Blood Orange Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 2 to 3 tablespoons freshly squeezed blood orange juice (about 1/2 orange); 1 tablespoon stone-ground mustard; 1 teaspoon blood orange zest; 1 clove garlic, grated; Kosher salt and freshly ground black pepper; 18 butter crackers, crushed (about 3/4 cup); 1/4 to 1/2 cup mayonnaise, plus more for schmearing; 1 tablespoon roughly chopped fresh parsley; 1 1/2 teaspoons seafood seasoning, such as Old Bay, plus additional for garnishing; 8 dashes hot sauce; 1 large egg, beaten; Kosher salt and freshly ground black pepper; 2 pounds lump blue crab meat, shell and cartilage picked out; Butter, for spreading; 24 potato slider buns, split; Baby mesclun greens, for topping

Servings: persons

1 cup mayonnaise
2 to 3 tablespoons freshly squeezed blood orange juice (about 1/2 orange)
1 tablespoon stone-ground mustard
1 teaspoon blood orange zest
1 clove garlic, grated
Kosher salt and freshly ground black pepper
18 butter crackers, crushed (about 3/4 cup)
1/4 to 1/2 cup mayonnaise, plus more for schmearing
1 tablespoon roughly chopped fresh parsley
1 1/2 teaspoons seafood seasoning, such as Old Bay, plus additional for garnishing
8 dashes hot sauce
1 large egg, beaten
Kosher salt and freshly ground black pepper
2 pounds lump blue crab meat, shell and cartilage picked out
Butter, for spreading
24 potato slider buns, split
Baby mesclun greens, for topping

1
Preheat the oven to 350 degrees F.
2
For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl.
3
Season with salt and pepper.
4
For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper.
5
Gently fold in the crab meat until just combined.
6
Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball.
7
Place the patties on a baking sheet lined with a silicone mat.
8
Spread each patty with 1/4 teaspoon of mayonnaise, and sprinkle with additional seafood seasoning.
9
Bake until light golden brown, 10 to 15 minutes.
10
Butter each slider bun and lightly griddle to toast.
11
For the sandwich build: Spread the bottom half of a bun with some aioli.
12
Place a crab cake on top.
13
Top the cake with some mesclun greens, and finish with the top bun.

4204

kcal

Calories

417

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup mayonnaise, 2 to 3 tablespoons freshly squeezed blood orange juice (about 1/2 orange), 1 tablespoon stone-ground mustard, 1 teaspoon blood orange zest, and more.

Yes, Crab Cake Sliders with Blood Orange Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cake Sliders with Blood Orange Aioli

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