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

By EricS52

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

Details

Servings 16
Adapted from rachaelrayshow.com

Preparation

Step 1

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.




Saut� the crab cakes: heat a tablespoon at a time of olive oil in a large saut� 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.
- See more at: http://www.rachaelrayshow.com/food/recipe_collections/18340_fourth_of_july_recipe_guide/index.html?page=MjI=#sthash.hiDguP5c.dpuf