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.