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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Crab/Clam Cake Sliders With Easy Lemon Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions