Mini Crab Cakes with an Asian Plum Sauce

• 1 whole Egg
• 1/4 cups Mayonnaise
• 1 Tablespoon Unsalted Butter, melted
• 1 whole Lemon, Zest Only
• 1- 1/2 teaspoon Cajun Seasoning
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/2 cups Panko Bread Crumbs (or More As Needed)
• 1 pound Fresh Crab Meat, Cleaned And Drained
• 2 Tablespoons Olive Oil
• 12 whole Slider Rolls (optional)
• 2 cups Fresh Greens (optional)
• 8 ounces, fluid Asian Plum Sauce
• 2 whole Chipotles In Adobo Sauce, Finely Chopped
• 2 whole Plums, Peeled And Finely Chopped

1. For the crab cakes, in a large bowl, combine the egg, mayo, butter, lemon zest, Cajun seasoning, salt, pepper and the panko bread crumbs.
2. Mix together to get a creamy consistency.
3. Gently mix in the crab meat and stir to combine.
4. Form your crab cakes into 1 1/2 inch (in diameter) patties.
5. If you find they are not holding together, then add more panko, 1 tablespoon at a time, until you reach a consistency thick enough to form a solid patty.
6. Lay them out on a large plate and cover with plastic wrap.
7. Refrigerate for 30 minutes to 1 hour or until you are ready to fry.
8. Heat the olive oil in a large nonstick skillet over medium heat.
9. Add the cakes (making sure to not overcrowd the pan) and cook for about 4 minutes on each side, or until they turn a golden brown color.
10. Do this in batches if you need to.
11. Transfer the crab cakes to a paper towel-lined plate to drain any excess fat.
12. For the sauce, combine the plum sauce, chipotle peppers and chopped plum in a small saucepan.
13. Warm over low heat until ready to serve.
14. Season with a dash of salt and pepper if you find it is overpoweringly sweet.
15. Serve cakes on slider rolls or on a bed of lettuce and top with the sauce.
16. Enjoy!

egg, mayonnaise, unsalted butter, lemon, cajun seasoning, salt, pepper, bread, crab meat, olive oil, slider rolls, fresh greens, sauce, chipotles

Taken from tastykitchen.com/recipes/main-courses/mini-crab-cakes-with-an-asian-plum-sauce/ (may not work)