Crab Cakes On Brioche Buns With Asian Slaw

1. 1

   First, the slaw.

2. 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. 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. 4

   For the crab cakes, drain the crab meat.

5. 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. 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. 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. 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. 9

   All that's left is to cut the buns in half, throw the sandwiches together, and throw them in your mouth.

* Per serving · 4 servings · Values may vary.