Serves 6
Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

Ingredients:
1 lb. crab meat
1/3 c. Panko bread crumbs
3 egg yolks
2 tsp mayonnaise
1 tsp Cajun seasoning
2 tsp Worcestershire sauce
1 tbsp Dijon mustard
1 lime, juiced
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp salt
Cayenne and black pepper to taste
Tabasco to taste
6 warm slider buns
6 slices of tomato
1 butter lettuce

Steps:
1. Put the crab meat in a large bowl and pit apart while still leaving a few large pieces for texture.
2. Add all other ingredients and mix well with a fork or by hand. Refrigerate for at least an hour.
3. When ready to serve, make small crab patties – about the size of bun.
4. Cook at low heat until golden brown, 3-4 minutes on each side.
5. Serve on a warm slider bun topped with aioli sauce and a slice of tomato and lettuce.
To make the aioli sauce:
1 c. light Mayonnaise
5 cloves garlic pure
1 tsp Cajun seasoning
1/4 tsp salt
3 tsp of lime juice
1 tsp Dijon mustard
Zest of one lime
Mix all ingredients in a bowl, whisk until well mixed and serve with the Cajun crab cakes. ENJOY!