Mini crab cake sandwiches - 100.7 Jack FM San Diego Radio & DSC- sandiegojack

Mini crab cake sandwiches

Makes 16 little sandwiches, or 1 giant huge one

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 pound crab meat
  • 1/4 cup green onion, diced small
  • 3 tablespoons soy sauce
  • 1/3 cup panko crumbs, Japanese bread crumbs available at most supermarkets
  • 2 tablespoons Asian chili sauce
  • 2 tubes (8 each) refrigerator buttermilk biscuits
  • 1-8 ounce bag ready cole slaw (with the dressing included)


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