Kamchatka crab meat cutlets

Ingredients:

Crab cakes

• 900 g of lump crab meat, remove shell fragments and cartilage
• 18 butter crackers, crushed (about 3/4 cup)
• 1/4 cup mayonnaise + extra for greasing the cutlets
• 1 tbsp coarsely chopped fresh parsley
• 1.5 tsp seafood seasoning, such as Old Bay, plus extra for sprinkling on cutlets
• 8 drops of hot sauce
• 1 large egg, beaten
• Butter, for frying buns
• 24 potato sliders, cut in half horizontally
• Aioli sauce, for greasing
• Mixed small salad greens, for serving

Aioli

• 1 cup mayonnaise
• 2-3 tablespoons freshly squeezed blood orange juice (about half an orange)
• 1 tbsp. grainy mustard, ground with millstones
• 1 teaspoon blood orange zest
• 1 clove of garlic, grated

Preparation:

1. Preheat oven to 175°C.
2. Natural crab meat cutlets:
   
   In a large bowl, carefully combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg, and a pinch of salt and black pepper. Gently fold in the crab meat to evenly distribute the ingredients. Form 24 patties by scooping 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of golf balls.
3. Place the patties on a baking sheet lined with a silicone mat. Brush each patty with 1/4 teaspoon mayonnaise and sprinkle with seafood seasoning. Bake until lightly golden brown, 10-15 minutes.
4. Brush each slider bun with butter and lightly toast in a skillet until golden brown. Spread a little aioli on the bottom half of the bun. Top with a crab cake. Garnish with slaw and top with the top half of the bun.
   
   Aioli sauceIn a bowl, combine mayonnaise, blood orange juice, mustard, zest, and garlic. Season with salt and pepper to taste.