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Crab/Clam Cake Sliders With Easy Lemon Aioli

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Ingredients

Adjust Servings:
3/4 cup mayonnaise, divided (used an olive-oil based mayonnaise)
1 lemon, juice and zest of
1 garlic clove, finely minced
1 teaspoon dijon mustard
1/2 teaspoon dried parsley (replaced 1/4 teaspoon crushed dried thyme or you can use fresh parsley)
1 lb lump crabmeat (confession ( cheated and used 4 cans of snow's minced clams, drained)
1 cup crushed kettle-cooked potato chips (read intro)
2 - 3 tablespoons yellow onions, finely minced (optional, my addition)
1/4 - 1/3 cup minced celery (include some leaves)
2 teaspoons old bay seasoning (see old bay seasoning #2, this can be omitted read my *note below.)
2 eggs
10 slider buns

Nutritional information

272.5
Calories
92 g
Calories From Fat
10.3 g
Total Fat
1.8 g
Saturated Fat
76.2 mg
Cholesterol
801.9 mg
Sodium
28 g
Carbs
1.8 g
Dietary Fiber
4.3 g
Sugars
16.8 g
Protein
1284g
Serving Size

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Crab/Clam Cake Sliders With Easy Lemon Aioli

Features:
  • Gluten Free
Cuisine:

From a local publication. This time around I tested 'Fully Loaded Baked Potato' flavored Kettle Chips. Mmm! Description from the Kettle Chips' website: "This creamy, smoky, cheesy chip doesn't hold back on the flavor front. Dive into a collection of toppings straight from the baked potato bar - tangy sour cream, fresh green onion, rich cheddar cheese - and an all-natural smoky flavor."

  • 45 min
  • Serves 3
  • Easy

Ingredients

Directions

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Crab/Clam Cake Sliders With Easy Lemon Aioli, From a local publication This time around I tested ‘Fully Loaded Baked Potato’ flavored Kettle Chips Mmm! Description from the Kettle Chips’ website: This creamy, smoky, cheesy chip doesn’t hold back on the flavor front Dive into a collection of toppings straight from the baked potato bar – tangy sour cream, fresh green onion, rich cheddar cheese – and an all-natural smoky flavor , From a local publication This time around I tested ‘Fully Loaded Baked Potato’ flavored Kettle Chips Mmm! Description from the Kettle Chips’ website: This creamy, smoky, cheesy chip doesn’t hold back on the flavor front Dive into a collection of toppings straight from the baked potato bar – tangy sour cream, fresh green onion, rich cheddar cheese – and an all-natural smoky flavor


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Steps

1
Done

*note: Depending on the Flavor of the Potato Chips You Choose, the Old Bay Seasoning Can Be Omitted. For Example, the First Time I Tried This Recipe I Tested 'fully Loaded' Kettle Chips and I Wanted Those Flavors Highlighted. Also, If Desired the Cakes Can Be Pan Fried in Either a Little Bit of Oil or a Combination of Oil and Butter.

2
Done

Preheat Oven to 350 F.

3
Done

Line a Baking Sheet With Parchment Paper.

4
Done

in a Small Bowl, Whisk Together *1/2 Cup* of the Mayonnaise, the Lemon Zest and Juice, Garlic, Dijon Mustard and Parsley. Cover and Refrigerate Until Ready to Serve.

5
Done

in a Medium Bowl, Combine the Crab Meat (canned or Fresh), Potato Chips, Celery, Old Bay Seasoning, the Remaining 1/4 Cup of the Mayonnaise, and the Eggs. Cover Bowl and Refrigerate Mixture For at Least 30 Minutes. Tip: Chilling Is Important Because It Firms Up the Mixture and Makes It Much Easier to Shape Into Patties.

6
Done

Mix Well, Then Form Into 10 Patties, Each About 2 1/2 Inches Across and 1/2 Inch Thick. Arrange the Patties on the Prepared Baking Sheet.

7
Done

Bake the Crab Cakes For Approximately 25 Minutes Rotating the Pan as Needed For Even Browning. Keep a Close Eye on Them to Avoid Burning.

8
Done

Serve the Crab Cakes on Buns With the Aioli Condiment. Add Lettuce, If Desired.

9
Done

Reminder: Cooking Time Shown Above Is For Pan Frying.

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Levi Wilson

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