Crab Cake Sliders with Basil Aioli

Crab Cake Sliders with Basil Aioli

Crab Cake Sliders with Basil Aioli

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   14 Points
Cuisine
  • fingerfood
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • All purpose flour
  • 1/3 cup chopped basil
  • Basil Aioli
  • 3 cups fresh breadcrumbs ( I use panko, it gets too soggy when I use regular breadcrumbs)
  • 2 egg whites, beaten until foamy
  • 2 large egg yolks
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoons grated lemon peel
  • 1 1/2 teaspoons lemon zest
  • 1/4 cup mayonnaise
  • 1/4 cup minced roasted red peppers (jarred)
  • 10 tablespoons unsalted butter, divided
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 soft

Form 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 whites

Cover 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 Aioli

Mix all ingredients in a medium bowl.

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