mini crab cake sandwiches

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

Two things that have always bugged me about most crab cakes- they're fried in a bunch of oil and almost always have a ton of mayo in them. Mine are baked, not fried and have zero mayo. Plus these are easy to throw together, easy to cook and even easier to eat. Who loves ya baby?

★★★★★ 1 Review
serves 16 servings
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For mini crab cake sandwiches

  • 1 lb
    crab meat
  • 1/4 c
    green onions, diced small
  • 3 Tbsp
    soy sauce, low sodium
  • 1/3 c
    panko crumbs,japanese bread crumbs available at most supermarkets
  • 2 Tbsp
    asian chili sauce
  • 2 can
    8 ct. ea. refrigerator buttermilk biscuits
  • 8 oz
    bag ready slaw, with dressing included
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How To Make mini crab cake sandwiches

  • 1
    Make biscuits and cole slaw according to package directions and set aside. Heat oven to 400^. Mix crab, onion, soy sauce, panko and chili sauce well in a bowl and shape into 16 TIGHT little Patty's and place on greased baking sheet. Bake cakes until crispy brown then carefully flip, should be about 10-15 minutes each side. Cut biscuits in 1/2 and place one crab cake on each bottom half, add cole slaw then top with other biscuit half.
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