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    You are in: Home / Recipes / Crab/Clam Cake Sliders With Easy Lemon Aioli Recipe
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    Crab/Clam Cake Sliders With Easy Lemon Aioli

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Cookgirl's Note:

    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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    Units: US | Metric



    • 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 chip (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



    1. 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. 2
      Preheat oven to 350º F.
    3. 3
      Line a baking sheet with parchment paper.
    4. 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. 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. 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. 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. 8
      Serve the crab cakes on buns with the aioli condiment. Add lettuce, if desired.
    9. 9
      Reminder: Cooking time shown above is for pan frying.

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    Nutritional Facts for Crab/Clam Cake Sliders With Easy Lemon Aioli

    Serving Size: 1 (1460 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 272.4
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 1.7 g
    Cholesterol 76.2 mg
    Sodium 801.9 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 1.8 g
    Sugars 4.3 g
    Protein 16.8 g

    The following items or measurements are not included:

    Old Bay Seasoning

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