Crab Cake Sliders with Jalapeno Aioli + "Paying it Forward"

It was a beautiful weekend in the Bay Area.  The skies had hues of crystal blue along with a few hints of cirrus clouds hanging around at 50,000 feet above ground.  No wind in sight and my flip flops made it out of the closet and on to my feet.  Spent Saturday in San Francisco at a leaders retreat workshop for a professional organization I belong to.  It was a stunning day to spend the day in the city.  San Francisco is known for its perfectly sweet crab and the season in full swing.  On the way home, I picked up some Chicken of the Sea lump crab from Trader Joes since I promised hubby I would make my Crab Cake Sliders with Jalapeno Aioli.

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I wanted to remind everyone that Chicken of the Sea is celebrating their 100^th birthday this year and wanted to pay it forward as part of their celebration.  They have invested One Million Dollars in the Great American Gratitude Tour.  You can be a part of this historic event by clicking on to their website here and nominating someone who is doing great work in their community by making a difference for others.  If they are selected they will share in part of the one million dollars for their cause.

If you happen to be in the HoustonTexas area, you can visit Chicken of the Sea at Walmart at 9460 W. Sam Houston Parkway in Houston on March 28^th from 11am to 2pm or the Houston Children’s Festival at 901 Bagby in Houston on March 29 to 30 from 10:30am to 6:30pm.  For more information on local tour stops and to nominate a friend or charity to win $10,000 please click here.  Chicken of the Sea is holding a photo contest at its tour stops – use #100yearsof good with your tour photo for the chance to win $100.  Click here for details.

You can pay it forward on a daily basis by doing simple random acts of kindness.  It is all about being selfless, sincere, and compassionate and making a difference in someone else’s life.  Just last night I was at Trader Joes and an older gentleman was behind me with three items in his hand and on the other hand had a basket full of items.  It felt so good to say to him – why don’t you go ahead of me.  He was so grateful but I think it brought me more joy than him.  Think about how you can incorporate the words – “How can I help you?” as part of your everyday vocabulary.

Here are 9 simple things you can do today to pay it forward:

1. Hold the door open for the person behind you.
2. Clean out your old clothes and donate them.  What is old to you is new to someone else.
3. Listen intently to someone’s stories without trying to fix everything.
4. Simply say hello to a stranger
5. Pay for the toll for the person behind you
6. Become a mentor or tutor for someone in need
7. Bake cookies for your neighbors or colleagues
8. Send a nice email or handwritten note to someone you know to brighten their day
9. Help someone get your parking space in a crowded parking lot when your leaving

Last week I made Spicy Chicken ofthe Sea Potato Croquettes and this week my Crab Cake Sliders are making the way onto the scene.  They are a two to three bite delight with a spicy kick and super satisfying.  The sweetness of the crab shines through along with the crispy crust created from the panko coating.  I adore the spicy kick of the jalapeno aioli and the rich bun that was grilled to perfection.  I would suggest that you run don’t walk to pick up a container of the Chicken of the Sea lump crab meat – it is so delicious!

Crab Cake Sliders

1 lb. Crab Meat

1 Red bell pepper (finely diced)

6 Green onions finely chopped, about 1 cup

½ c. Bread crumbs

2 t. Crushed garlic (from the jar is fine)

2 t. Dijon Mustard

1 Egg

1 T. Mayo

1 t. Worcestershire sauce

½ t. Salt

½ t. Pepper

3 Shakes of Tabasco sauce

1 T. Old Bay Seasoning

1 c. Panko bread crumbs

½ c. Vegetable oil

Mix all of the ingredients (except panko bread crumbs and vegetable oil). Be careful not to over mix the crab.

Use a small ice cream scooper to form the crab cakes. Place the panko in a separate bowl. Cover each crab cake with the panko bread crumbs. Place onto a large plate or cookie sheet and refrigerate until ready to fry and serve.

To cook, add vegetable oil to large frying pan and heat to medium heat – you do not want to burn the crab cakes. Fry on each side until golden brown. Drain on a paper towel and serve immediately with lemon aioli.

Jalapeno Aioli

2/3 Cup Mayo

1/3 Cup Minced Scallions

1 Seeded Jalapeno, minced

Zest of one lemon

Mix all ingredients together in a bowl and let sit in refrigerator until ready to serve.

Makes about 25 small or 8 to 10 large crab cakes

Disclosure:  Compensation was provided by Chicken of the Sea.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Chicken of the Sea.  A HUGE thank you for your visits and making my blog part of your day.