In a medium sized bowl add all ingredients except crab. Mix until well blended.
Next add lump crab meat and fold together.
Take about 2-3 tbsp of crab meat and form a ball. Flattening very slightly with the palm of your hand to form more of a thick patty (that is miniature)
Line a plate with wax paper or plastic wrap, set crab cakes on top and place in fridge for about thirty minutes (or up to one day ahead)
Preheat your oven to 425.
When ready to bake add a little bit of vegetable oil to a baking sheet and then add your crab cakes. Using a pastry brush, brush the vegetable oil on top of each crab cake.
Place in oven for about 25 minutes. Or until the crust is nice and golden. Remove and set aside until ready to assemble
For the Slaw
In a small bowl add the fleshy/meaty part of one grapefruit (no skin). Mash/break apart with a fork until smaller chunks are remaining.
Add vegetable oil, basil, red onion. Mix together.
Add cabbage. Mix together & then salt/pepper to taste. Set In fridge until ready to use (may do this up to two days ahead)
For the Mayonnaise
In a small bowl add all ingredients. Mix together, salt & pepper to taste. Set aside in fridge until ready to use (may do this up to 3 days ahead).
For the Slider
Take one bun, add crab cake, a little bit of slaw and drizzle mayonnaise on top. May serve warm or at room temperature.
Recipe by My Lavender Blues at https://mylavenderblues.com/healthy-mini-crab-cake-sliders-with-a-citrus-slaw/