Crab Cake Sliders with Avocado Aioli
by Jennifer Pantin on Jun 27, 2014
Lobster rolls, whoopie pies, and crab cakes - when some foods start popping on menus and at parties, you just know it's summer. We decided to heat up an old classic with these crab cakes. Bite size sliders are the perfect size to serve at parties (and 4th of July barbecues!), and the bold flavor of the crab cake pairs perfectly with the creamy aioli.
- 4 slices White Sandwich Bread
- 1 pound lLump Crabmeat
- 1/4 cup mayonnaise
- 3/4 teaspoon Dandicut Chili Salt
- 2 large eggs, beaten
- 1 tablespoon chopped Chives
- 1/2 teaspoon Red Pepper Flakes
- 1 tablespoon Lemon Juice
- 1/2 teaspoon pepper
- 2 cups Panko
- 2 tablespoon unsalted butter
- 1 large Tomato
- 12 Slider Buns
- 1 Avocado
- 1/4 cup Mayonaise
- 1/2 teaspoon Dandicut Chili Salt
- 1 teaspoon Lemon Juice
Using a fork mix avocado, 1/4 cup mayonnaise, 1/2 teaspoon Dandicut Chili Salt and 1 teaspoon lemon juice until blended and whipped. Set aside.
In a food processor pulse the bread with 1/3 of the crab meat, 3/4 teaspon Dandicut Chili salt, and pepper until smooth and blended. Transfer to a bowl a using large spoon or spatula mix in rest of crab meat, eggs, mayonnaise, chives, red pepper flakes, and 1 tablespoon lemon juice. Stir until ingredients are evenly mixed.
Preheat your skillet on medium high heat and add 1 tablespoon of butter. Create golf ball sized patties of the crab mixture and cover it in panko. Repeat with half the mixture. Add to skillet and cook, flattening the cakes out slightly, and cooking the cakes 3-5 minutes on each side or until golden.
Scrape off excess butter and panko from your skillet. Add second tablespoon of butter, and making patties with the remaining crab mixture. Dip them in panko and repeat the previous cooking steps.
Assemble the slides with crab cakes, tomato slices and a dollop of aioli. Eat warm.