Mini Crab Cakes with an Asian Plum Sauce

For the crab cakes, in a large bowl, combine the egg, mayo, butter, lemon zest, Cajun seasoning, salt, pepper and the panko bread crumbs. Mix together to get a creamy consistency. Gently mix in the crab meat and stir to combine.

Form your crab cakes into 1½ inch (in diameter) patties. 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. Lay them out on a large plate and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour or until you are ready to fry.

Heat the olive oil in a large nonstick skillet over medium heat. 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. Do this in batches if you need to. Transfer the crab cakes to a paper towel-lined plate to drain any excess fat.

For the sauce, combine the plum sauce, chipotle peppers and chopped plum in a small saucepan. Warm over low heat until ready to serve. Season with a dash of salt and pepper if you find it is overpoweringly sweet.

Serve cakes on slider rolls or on a bed of lettuce and top with the sauce. Enjoy!