Crab Cake Sliders With Basil-Avocado Aioli Recipe
Tender, sweet crab is packed into crisp cakes and served on buttery brioche slider buns with a homemade aioli to make your new favorite appetizer. Fancy yet homey, these crab cake sliders with basil-avocado aioli are the perfect appetizer for any occasion.
How to Make the Best Crab Cake Sliders With Basil-Avocado Aioli
These crab cake sliders with basil-avocado aioli are the perfect balance of elegant and approachable—impressive enough to serve at your next dinner party, yet simple enough to whip up for a casual gathering. The star of the show is the homemade basil-avocado aioli, which adds a fresh, herbaceous kick to the rich, tender crab cakes.
What makes these sliders special is the attention to texture and flavor. The crispy exterior of each crab cake contrasts beautifully with the tender, sweet crab inside, while the creamy aioli and peppery arugula round out the flavors perfectly. These aren’t your average appetizers—they’re sophisticated bites that feel indulgent without being overly complicated to prepare.
Serve these at your next gathering and watch your guests light up. They’re the kind of appetizer that disappears within minutes and keeps people asking for the recipe. The fact that you can prepare most of the components ahead of time makes them ideal for entertaining, so you can spend less time in the kitchen and more time enjoying your guests.
Crab Cake Sliders With Basil-Avocado Aioli
Tender, sweet crab is packed into crisp cakes and served on buttery brioche slider buns with a homemade aioli to make your new favorite appetizer. Fancy yet homey, these crab cake sliders with basil-avocado aioli are the perfect appetizer for any occasion.
Ingredients
Crab Cake Sliders
Basil-Avocado Aioli
Instructions
Crab Cake Sliders
- Combine crushed saltine crackers, egg, mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay seasoning, and fresh lemon zest in a large bowl.
- Gently fold in the crab meat, being careful not to break up the large lumps.
- Shape the mixture into 8 patties and refrigerate for at least 15 minutes.
- Heat canola oil in a skillet over medium-high heat and fry the crab cakes for 3-4 minutes per side until golden brown and crispy.
- Toast the brioche slider buns lightly.
- Assemble sliders with arugula, crab cake, and a dollop of basil-avocado aioli.
Basil-Avocado Aioli
- Add garlic cloves and lemon zest to a food processor and pulse until minced.
- Add the egg yolk and lemon juice, pulsing to combine.
- With the processor running on low speed, slowly drizzle in the olive oil until the mixture emulsifies into a thick aioli.
- Add the fresh basil and avocado, pulsing until well combined but still slightly chunky.
- Season to taste with salt and pepper.
Notes
- For a lighter version, bake the crab cakes at 400°F for 8-10 minutes instead of frying.
- Prepare the crab cake mixture up to 2 hours ahead and refrigerate until ready to cook.
- The aioli is best served immediately but can be made up to 4 hours ahead and stored in the refrigerator.