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Get this all-star, easy-to-follow Crab Cake Sliders with Blood Orange Aioli recipe from Jeff Mauro.Sliders make seafood a smashing hit: The sweet crab, pickled onion, and creamy dill sauce will win over even the pickiest of eaters.Get this all-star, easy-to-follow Crab Cake Sliders recipe from Food Network Magazine.Crab cake recipes, crabcake information, Maryland crab news, restaurant reviews, crab cake resources, jumbo lump crab cake news,featured on the Crab Cake guy.Crab cakes recipe with fresh Dungeness lump crab meat, formed into patties, breaded, and fried.This crab cake recipe contains no filler—just crabmeat bound with a light aioli, then topped with a light coating of panko for a crispy coating.The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes.Crab Cake Sliders. 1 pound crabmeat, picked free of shells 1/3 cup crushed crackers (recommended: Ritz) 5 scallions (green and white parts), finely choppedDirections. For the sauce: In a small bowl, stir together ½ cup mayo, chili sauce, horseradish, a squeeze of lemon, and a few dashes Tabasco. Season with salt and .Wash pickles, cut 1/8 inch slices off each end. Combine salt, water, vinegar and mustard seeds in a large pan. Bring mixture to a boil. Pack pickles in 5 hot quart jars.
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