Crab Cake Sliders with Blood Orange Aioli

Name: Crab Cake Sliders with Blood Orange Aioli
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 24
Cuisine: Global
Ingredients: 24 servings Baby mesclun greens, for topping; 2 Tbsps freshly squeezed blood orange juice (about 1/2 orange); 1 teaspoon blood orange zest; 24 servings Butter, for spreading; 177 milliliters 18 butter crackers, crushed (about; 1 large egg, beaten; 1 Tbsp roughly chopped fresh parsley; 1 clove garlic, grated; 8 dashes hot sauce; 24 servings Kosher salt and freshly ground black pepper; 907 grams lump blue crab meat, shell and cartilage picked out; 59 milliliters mayonnaise, plus more for schmearing; 237 milliliters mayonnaise; 2 teaspoons seafood seasoning, such as Old Bay, plus additional for garnishing; 24 potato slider buns, split; 1 Tbsp stone-ground mustard

Crab Cake Sliders with Blood Orange Aioli is Head to the store and pick up lump crab meat, parsley, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper.

Ingredients you will need

Blood Orange Juice

Salt And Pepper

Mayonnaise

Mustard

Garlic

Equipment you will use

Mixing Bowl

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. Gently fold in the crab meat until just combined. 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.

Ingredients you will need

Seafood Seasoning

Salt And Pepper

Mayonnaise

Crab

Hot Sauce

Crackers

Parsley

Egg

Equipment you will use

Mixing Bowl

Place the patties on a baking sheet lined with a silicone mat.

Equipment you will use

Baking Sheet

Spread each patty with 1/4 teaspoon of mayonnaise, and sprinkle with additional seafood seasoning.

Ingredients you will need

Seafood Seasoning

Mayonnaise

Spread

Bake until light golden brown, 10 to 15 minutes.

Equipment you will use

Oven

Butter each slider bun and lightly griddle to toast.

Ingredients you will need

Butter

Toast

Roll

Equipment you will use

Frying Pan

Spread the bottom half of a bun with some aioli.

Ingredients you will need

Spread

Aioli

Roll

Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun.

Ingredients you will need

Greens

Crab

Roll

Equipment

Ingredients

Servings:

24servings

Baby mesclun greens, for topping 2Tbsps

freshly squeezed blood orange juice (about 1/2 orange)1teaspoon

blood orange zest 24servings

Butter, for spreading 177milliliters

18 butter crackers, crushed (about 1large

egg, beaten 1Tbsp

roughly chopped fresh parsley 1clove

garlic, grated 8dashes

hot sauce 24servings

Kosher salt and freshly ground black pepper 907grams

lump blue crab meat, shell and cartilage picked out 59milliliters

mayonnaise, plus more for schmearing 237milliliters

mayonnaise 2teaspoons

seafood seasoning, such as Old Bay, plus additional for garnishing 24

potato slider buns, split 1Tbsp

stone-ground mustard

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.