Best Crab Cake Sliders With Blood Orange Aioli Recipes

Crab Cake Sliders image

Provided by Food Network Kitchen

Time 1h50m

Yield 15 sliders

Number Of Ingredients 14

18 mini potato buns
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons unsalted butter, melted, plus more for brushing
1 large egg
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
Kosher salt
1 pound lump crabmeat, picked through
10 strips bacon
Finely grated zest of 1 lemon
Freshly ground pepper
Diced red onion, sliced tomatoes and lettuce leaves, for topping
Pickles, for serving (optional)

Steps:

Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.

Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
In a medium bowl, mix all the ingredients together.