Crumble bread into small pieces. If dry, soak with a little milk. Add mayonnaise, Old Bay seasoning, mustard, Fines Herbes and egg. Mix well. Add crab meat and gently toss. Shape with hands firmly into 10 patties. If mixture is too wet, add some dry gluten-free bread crumbs.
Heat oil in skillet. Gently place patties in skillet and cook on both sides until golden brown and cooked through. Serve on mini rolls with a dollop of Roasted Red Pepper Pesto and baby kale.