mini crab cake sandwiches

Name: Mini Crab Cake Sandwiches
Prep time: 10 min
Cook time: 25 min
Yield: 16
Cuisine: Asian
Ingredients: 1 pound(s) crab meat; 1/4 cup(s) green onions, diced small; 3 tablespoon(s) soy sauce, low sodium; 1/3 cup(s) panko crumbs,japanese bread crumbs available at most supermarkets; 2 tablespoon(s) asian chili sauce; 2 can(s) 8 ct. ea. refrigerator buttermilk biscuits; 8 ounce(s) bag ready slaw, with dressing included

(1 RATING)

73 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Nov 29, 2011

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?

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 16 servings

Ingredients

1 pound crab meat
1/4 cup green onions, diced small
3 tablespoons soy sauce, low sodium
1/3 cup panko crumbs,japanese bread crumbs available at most supermarkets
2 tablespoons asian chili sauce
2 cans 8 ct. ea. refrigerator buttermilk biscuits
8 ounces bag ready slaw, with dressing included

How To Make mini crab cake sandwiches

Step 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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