Crab Cake Sliders with Basil Aioli

Combine crabmeat, red peppers, and 3 tablespoons of the basil aioli and lemon zest in a large bowl.Mix in 1 1/3 cups of breadcrumbs.

Season to taste with salt and pepper.

Mix in the yolks, don't worry the mixture will be softForm 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.Brush both of the sides with the beaten egg whitesCover 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 AioliMix all ingredients in a medium bowl.