Mini Crab Cake Sandwiches

Two things that have always bugged me about most crab cakes - they're fried in a bunch of oil and 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?

Ingredients:

• 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 chile sauce
• 2 tubes (8 each) refrigerated buttermilk biscuits
• 1- 8 ounce bag ready coleslaw (with the dressing included)

Preparation:

• Make biscuits and coleslaw according to package directions and set aside.
• Heat griddle side to 7.
• Mix crab, onion, soy, panko and chile sauce well in a bowl and shape into 16 tight little patties and place onto the grill.
• Cook cakes until crispy brown then carefully flip, should be about 10 minutes for each side.
• Cut biscuits in half and place crab cake on each bottom half, add some coleslaw then top with other biscuit half.

Makes 16 little sandwiches, or 1 giant huge one.