I just would like to point out the fact that even though there is both “healthy” & “mini” in the title of this recipe, it does not give you the right of passage to consume the entire meal in one day. I almost feel like I deserve food poisoning at this point due to gluttony. That or a sudden shellfish allergy causing me to go into anaphylactic shock.
But on the other hand, I guess that just shows how good these are? Maybe??? No – yes, they are good. However the eight buns that I used for each mini crab cake = not so good. I am definitely going to need assistance getting out of bed tomorrow.
Good thing for me *I have so many friends*. See ya never.
Hello bed sores. Fancy meeting you.
But really, these mini crab cake sliders are da bomb. And the citrus slaw? How have I not tried this before!? Probably laziness. Really my only excuse for life at this point. But back to the slaw, it is the perfect balance between the subtle sea flavored patty and the tanginess of the spiced mayo sauce. It really brings the whole thing together.
And if you’re really wanting to ruin any chance that you had with that super cute someone you were planning on mingling with at lets just say…. the upcoming Super Bowl…. then you have the best death in your mouth option right here! Kidding. But not so much kidding. My breath could kill a thousand men right now.
You can prep the crab cakes and make both the slaw & sauce a day ahead! PERFECT for any party! Or life in general.
Fresh lump crab meat is of course always best however if you would like a more affordable option you may use the already packaged kind. Just make sure the crab meat is shelled. And honestly? I can hardly tell a difference between fresh and pre-packaged. Especially because of all of the other fresh flavors that you have going on in this slider.
You want to avoid the membrane/pith (the white fleshy part of the grapefruit) all together. For both texture & flavor purposes. The best way I found to do this was to with a knife to peel/slice the skin and then slice the grapefruit in half. Next you can just sort of “pop” out the grapefruit flesh, the part you would normally cut out to eat. The reason why you do this is because the white membrane is incredibly bitter on grapefruit.
If you would like to lighten this recipe even further you could replace the mayo with greek yogurt. HOWEVER I did this at first and found that mayonnaise is almost essential to making the perfect crab cake slider. You almost need the tanginess of the mayonnaise to bring all of the flavors together.