Crab Cakes On Brioche Buns With Asian Slaw

• 1 pound jumbo lump crabmeat (don't get the fake stuff, kids)
• 1/4 cup mayonnaise
• 2 green onions (sliced thin)
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon celery seed
• 1 egg
• 1 teaspoon paprika
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1 1/4 cups panko
• olive oil
• 6 brioche buns
• 1/4 cup mayo
• 1 tablespoon relish
• 1/2 tablespoon dijon mustard
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 teaspoons lemon juice
• 1 head green cabbage (shredded)
• 1 carrot (julienned)
• 1/2 cup jicama (julienned)
• 1/2 cup daikon radish (julienned)
• 1/4 cup mayonnaise
• 2 tablespoons toasted sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons sugar
• 2 tablespoons rice wine vinegar
• 1 pinch salt and pepper
• 1 tablespoon mirin

1. First, the slaw.
2. This one's easy: just throw everything (from the green cabbage down in the ingredients list) in a bowl. Toss. That's it. It does help to refrigerate it while you do the rest of the recipe though, to let all the flavors get nice and comfortable with each other.
3. Same goes for the tartar sauce. Throw all the ingredients (everything below the brioche buns and above the cabbage) in a bowl, whisk, and you're good. Make sure you're taste testing this and the slaw, too. Mostly because it's a good idea, but partly because I pulled those recipes out of my butt and might be doing it somewhat from memory. Hey, I'm not perfect.
4. For the crab cakes, drain the crab meat.
5. Add everything (above, but not including, the olive oil) but the panko to a big bowl, and stir together along with the crab meat. You want to break up the meat a little bit, but leave some big chunks. As long as you land somewhere between microscopic and marble-sized, you'll be golden.
6. Mix in the panko, form the stuff into patties, and cover it with plastic wrap. This should form about 6 patties; you want them nice and thick.
7. Refrigerate the patties for an hour, that way it won't fall apart when you put it in the pan later. We want crab cakes here, not crab piles-of-garbage.
8. Warm up a couple tablespoons of olive oil in a skillet over medium heat. Cook 'em for about 4 minutes until the bottoms are golden brown, then flip them and cook for another 3 minutes or so.
9. All that's left is to cut the buns in half, throw the sandwiches together, and throw them in your mouth.

lump crabmeat, mayonnaise, green onions, mustard, celery, egg, paprika, lemon juice, worcestershire sauce, salt, panko, olive oil, buns, mayo, relish, dijon mustard, salt, pepper, lemon juice, green cabbage, carrot, jicama, daikon radish, mayonnaise, sesame seeds, sesame oil, sugar, rice wine vinegar, salt, mirin

Taken from food52.com/recipes/30646-crab-cakes-on-brioche-buns-with-asian-slaw (may not work)