Carolina Crab Sliders with Smoky Aioli

Allergens

Seafood, Eggs (in biscuits), Gluten (in biscuits)

Ingredients

• 1. 1 lb fresh lump crabmeat 2. 1 cup smoky aioli (store
• bought or homemade) 3. 8 pre
• made buttermilk biscuits 4. 1 cup shredded lettuce 5. 1 lemon, zested and juiced 6. Salt and pepper to taste

Instructions

1. Drain the crabmeat, ensuring it's as dry as possible. In a bowl, gently mix the crab with the smoky aioli, lemon zest, and season with salt and pepper.
2. Split the buttermilk biscuits in half and toast them on a grill or stovetop until slightly crispy.
3. Assemble the sliders: place a heaping spoonful of crab mixture onto the bottom half of each biscuit, top with shredded lettuce, and finish with the top part of the biscuit.

Chef’s Insight

The secret to perfect crab sliders is a mix of well-drained crabmeat and just the right amount of smoky aioli, creating a balance between rich flavors and lightness.

Notes

For best results, use fresh lump crabmeat, ensuring it's as dry as possible before mixing with other ingredients.