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Photography by Victoria Pearson for Sweet July Magazine, Spring 2020 Issue

Mini Crab Cake Sandwiches with Avocado Sauce

By Sweet July

Mini in size but bold with flavor. 

Who doesn't love a crab cake?

Taking a classic appetizer and creating a brunch time favorite. We like making these mini crab cakes to hold our guests over while they sip on mimosas or Blush Sangria - the perfect mini bite.

Ingredients

    • CRAB CAKES
    • 8 ounces fresh jumbo lump crabmeat, drained and picked over
    • 2 tbs chopped fresh flat-leaf parsley
    • 1/4 cup finely chopped red bell pepper
    • 1 small shallot, finely chopped
    • Kosher salt
    • Black pepper
    • 1 large egg
    • 3/4 cup panko
    • 1/3 cup mayonnaise
    • 1 tsp Worcestershire sauce
    • 1 tbsp Old Bay Seasoning
    • 1 1/2 tsp dry mustard
    • 1 1/2 tbsp unsalted butter
    • 8 slider buns, split and toasted

    • AVOCADO SAUCE
    • 1 pitted ripe avocado
    • 1 tbsp mayonnaise
    • 1 tbsp plain whole-milk Greek yogurt
    • 1 tsp light brown sugar
    • Juice of 1 lime
    • 1 small jalapeño, seeded and finely chopped (optional)
    • 1/4 tsp kosher salt

Instructions

Step 1

In a medium bowl, gently toss together crabmeat, parsley, bell pepper, and shallot. Season with desired amount of salt and pepper.

Step 2

In a separate small bowl, whisk together egg, panko, mayonnaise, Worcestershire, Old Bay, and dry mustard until blended.

Step 3

Carefully fold egg mixture into the crab mixture. Divide crab mixture into 8 equal portions. Shape each portion into a 2 1/2-inch-wide crab cake, and arrange on a baking sheet. Freeze or refrigerate, uncovered, for at least 10 minutes or up to 20 minutes.

Step 4

Meanwhile, prepare the avocado sauce. Using the back of a fork, mash together all the ingredients to desired consistency; set aside.

Step 5

Melt butter in a large non-stick skillet over medium heat until sizzling. Add crab cakes; cook, turning once, until golden brown, 3 to 5 minutes per side.

Step 6

Top each slider bun with 1 cooked crab cake and 1 tbs of the avocado sauce. Cover with bun tops.

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