Mini Crab Cake Sandwiches

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Submitted by: Cory Beiriger
Rating: 
Makes: 12 servings adjust
Quick, easy, delicious and healthy baked mini crab cake sandwiches. Use as an appetizer or as a meal.

Directions

Ingredients

  • 2 cans Ready-to-Bake Buttermilk Biscuits, Should make about 16 biscuits.

Step 1

Bake biscuits according to packaging and set aside.

Ingredients

  • 1 bag Cole Slaw, Use the kind that comes with the dressing included

Step 2

Make cole slaw according to package and place in the refrigerator .

Ingredients

  • 1 pound King Crab Meat, The kind from the comes from near the butcher and is refrigerated (not the canned kind). Any lump crab meat will do (but make sure it isn't "krab").
  • 1⁄3 cup Panko Bread Crumbs
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Asian Hot Sauce, Add more if you like it spicy.

Step 3

Make the rest of the ingredients together. Shape the mixture into about 12 or so tight little patties and place on a greased baking sheet.
 

Step 4

Cut the biscuits in half and place one crab cake on each bottom half. Add coleslaw and then top with the other half of the biscuit and serve.
 

Step 5

Bake for 10-15 minutes until crispy and then carefully flip. Bake for another 10 minutes.
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