Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
Mix all ingredients for the crab cakes in a bowl. Shape into patties and place on prepared baking sheet. You should get at least 10 crab cakes. Bake for about 15 minutes or until golden.
To make coleslaw, mix all coleslaw ingredients in a bowl and set in the fridge until crab cakes are done.
To assemble start with bottom slider bun, top with tomato, a bit of the blue cheese, crab cake, coleslaw, baby arugula and top bun. Repeat with remaining ingredients.
Your leftover crab cakes can keep up to 3-5 days in the refrigerator, stored in an airtight container. Cooked crab cakes will last 4-6 months in the freezer, therefore - leftovers can easily be transformed into a delicious future meal!
Properly stored in an airtight container, leftover coleslaw will last for 3-5 days in the refrigerator.