CHILI-GARLIC Mayo: Mix ingredients. Refrigerate until ready to use.
CRAB Cakes: Combine all ingredients except crabmeat and oil. Add crabmeat; mix lightly. (Add more cracker crumbs if mixture is too wet.) Shape into 49 cakes (or into 7 cakes for trial recipe), using #16 scoop to portion crab mixture for each cake.
HEAT oil in large skillet. Add crab cakes in batches; cook 1 to 2 min. on each side or until golden brown on both sides. Place in single layer in sheet pan. Bake in 300ºF-convection oven 2 min. or until heated through.
SANDWICH Assembly: Spread 1/2 Tbsp. Chili-Garlic Mayo onto bottom half of each roll; cover with 1 Crab Cake, 1-1/2 Tbsp. Spicy Slaw and top of roll.