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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.
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2
Mix together to get a creamy consistency.
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3
Gently mix in the crab meat and stir to combine.
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4
Form your crab cakes into 1 1/2 inch (in diameter) patties.
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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.
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6
Lay them out on a large plate and cover with plastic wrap.
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7
Refrigerate for 30 minutes to 1 hour or until you are ready to fry.
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8
Heat the olive oil in a large nonstick skillet over medium heat.
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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.
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10
Do this in batches if you need to.
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11
Transfer the crab cakes to a paper towel-lined plate to drain any excess fat.
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12
For the sauce, combine the plum sauce, chipotle peppers and chopped plum in a small saucepan.
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13
Warm over low heat until ready to serve.
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14
Season with a dash of salt and pepper if you find it is overpoweringly sweet.
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15
Serve cakes on slider rolls or on a bed of lettuce and top with the sauce.
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16
Enjoy!
