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Fanny Slater’s Dilled Meyer Lemon Crab Cake Sliders with Roasted Tomato Aioli

Serves 16-18 sliders

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INGREDIENTS
  • For the Roasted Tomato Aioli:
  • 2 large tomatoes (any variety), roughly chopped
  • 1 medium shallot, roughly chopped
  • 2 small garlic cloves, whole
  • 1 tablespoon olive oil
  • 1 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • Salt and pepper
  • For the Mini Crab Cakes:
  • 2 tablespoons olive oil
  • 2 large leeks, rinsed well and diced
  • 3 large stalks celery with leafy tops, diced
  • 1/2 pound jumbo lump crabmeat
  • 1/2 pound claw crabmeat
  • 1/4 cup fresh chopped dill
  • 1 tablespoon Old Bay Seasoning®
  • Juice and zest of 1 Meyer lemon
  • 2 tablespoons mayonnaise
  • 1/2 cup panko breadcrumbs plus 1 additional cup for coating the crab cakes
  • Salt and pepper
  • 1 cup vegetable oil 
  • 2 cups arugula
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • Salt and pepper
  • 18 mini sweet Hawaiian rolls 
PREPARATION

Make the aioli: Preheat oven to 400°F.  Toss tomatoes, shallots and garlic cloves with olive oil and season with salt and pepper.  Roast for 20-25 minutes, or until garlic cloves are lightly golden and the tomatoes are broken down.  Cool to room temperature and then pulse in a blender with Greek yogurt, mayonnaise, lime juice and honey until smooth.  Season to taste with salt and pepper. Refrigerate for at least 30 minutes.

For the crab cakes, heat 2 tablespoons olive oil over medium heat. Add the leeks and celery, and season well with salt and pepper.  Cook until veggies become softened, about 5-6 minutes.  Let cool.  In a large bowl, fold the veggies with the crabmeat, dill, Old Bay®, lemon zest and juice, and panko.  Season to taste with salt and pepper. Shape mixture into 16-18 equal-size, well-packed mini crab cakes.  Roll each one in more panko.

Sauté the crab cakes: heat a tablespoon at a time of olive oil in a large sauté pan over medium heat.  Add the crab cakes and cook for about 3-4 minutes per side until golden brown.  Keep warm in a 250°F oven.  

Toss arugula with lemon juice, olive oil and a pinch of salt and pepper.

Top each bottom slider bun with 1 teaspoon aioli, 1 crab cake, 1 more teaspoon aioli, a pinch of the arugula salad and the bun top.

PRESENTATION
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