Crab Cake Sliders with Basil Aioli Recipe

Form the crab mixture into small cakes, about 1 inch in diameter. If you prefer larger cakes, you can make 4 regular-sized ones instead.

Lightly coat both sides of each cake with flour, shaking off any excess. Then, brush both sides with the beaten egg whites.

Cover the formed crab cakes and chill them in the refrigerator for at least 2 hours; this helps them firm up and hold their shape when cooking.

Once chilled, melt butter in a skillet over medium heat. Cook the cakes two at a time, until they're golden brown and cooked through, about 5 minutes per side.