Crab Cake Sliders with Basil Aioli
Ingredients
all purpose flour8 servings
basil0.33333334 cup
basil aioli8 servings
breadcrumbs3 cups
egg whites2
egg yolks2 large
garlic2 cloves
lemon juice1 tablespoon
lemon peel0.5 teaspoons
lemon zest1.5 teaspoons
mayonnaise0.25 cup
roasted peppers0.25 cup
butter10 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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