4 teaspoons (20 ml) Sriracha chili sauce, approximately
12 mini hamburger buns
12 small crab cakes, cooked (see recipe)
1 carrot, peeled and cut into thin julienne strips
1 avocado, sliced
Mini pickles, sliced
In a small bowl, combine the mayonnaise and hot pepper sauce.
Toast the buns. Spread the inside of the buns with the spicy mayonnaise. Add a crab cake on each bun. Garnish with carrot, avocado, and pickles. Close.
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