Crab/Clam Cake Sliders With Easy Lemon Aioli Recipe

Name: Crab/Clam Cake Sliders With Easy Lemon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ 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; ½ 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); 14-⅓ 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)

Servings: persons

¾ 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
½ 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)
14-⅓ 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)

1
*NOTE: Depending on the flavor of the potato chips you choose, the Old Bay Seasoning can be omitted.
2
For example, the first time I tried this recipe I tested 'Fully Loaded' Kettle Chips and I wanted those flavors highlighted.
3
Also, if desired the cakes can be pan fried in either a little bit of oil or a combination of oil and butter.
4
Preheat oven to 350 degrees F.
5
Line a baking sheet with parchment paper.
6
In a small bowl, whisk together *1/2 cup* of the mayonnaise, the lemon zest and juice, garlic, Dijon mustard and parsley.
7
Cover and refrigerate until ready to serve.
8
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.
9
Cover bowl and refrigerate mixture for at least 30 minutes.
10
Tip: Chilling is important because it firms up the mixture and makes it much easier to shape into patties.
11
Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick.
12
Arrange the patties on the prepared baking sheet.
13
Bake the crab cakes for approximately 25 minutes rotating the pan as needed for even browning.
14
Keep a close eye on them to avoid burning.
15
Serve the crab cakes on buns with the aioli condiment.
16
Add lettuce, if desired.
17
Reminder: Cooking time shown above is for pan frying.

545

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: ¾ 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, and more.

Yes, Crab/Clam Cake Sliders With Easy Lemon 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/Clam Cake Sliders With Easy Lemon Aioli

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