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Crab/Clam Cake Sliders With Easy Lemon Aioli

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“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."”
READY IN:
25mins
YIELD:
10 sliders
UNITS:
US

Ingredients Nutrition

  • Aioli
  • 34 cup mayonnaise, divided (I used an olive-oil based mayonnaise)
  • 1 lemon, juice and zest of
  • 1 garlic clove, finely minced
  • 1 teaspoon Dijon mustard
  • Cakes
  • 12 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)
  • 14-13 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
  • Garnish
  • lettuce (optional)

Directions

  1. *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. Preheat oven to 350º F.
  3. Line a baking sheet with parchment paper.
  4. 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. 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. 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. 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. Serve the crab cakes on buns with the aioli condiment. Add lettuce, if desired.
  9. Reminder: Cooking time shown above is for pan frying.

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