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."

• Ready In: 25 mins
• Yields: 10 sliders

Ingredients

• Aioli

• 3⁄4 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

• 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

• 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.