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Island-Style Crab Cake Sliders

Island-Style Crab Cake Sliders

Turn Pillsbury® crusty French loaf into buns that hold delicious spicy crab cakes with aioli sauce.

Prep Time: 30 Min

Total Time: 1 Hr 20 Min

Makes: 12 sandwiches

Allison Beck
Olive Branch, Mississippi
Bake-Off® Contest 45, 2012
Recipe
Tips (0)
Reviews (2)
RECIPE TOOLBOX

INGREDIENTS

2
 cans Pillsbury® refrigerated crusty French loaf
1/3
 cup chopped red bell pepper
1/2
 cup chopped mango
1
 tablespoon chopped seeded jalapeño chile
1/2
 cup reduced-fat mayonnaise
1
 LAND O LAKES® Egg, beaten
1/2
 teaspoon Worcestershire sauce
1
 tablespoon sliced green onion (1 medium)
1/2
 teaspoon salt, if desired
1/2
 teaspoon McCormick® Cracked Black Pepper
1 1/2
 cups Progresso® panko bread crumbs
12
 oz fresh cooked lump crabmeat (1 1/3 cups) or 2 cans (6.5 oz each) special white lump crabmeat, drained
1/4
 cup LAND O LAKES® Unsalted or Salted Butter, melted
Aioli
1
 cup reduced-fat mayonnaise
2
 cloves garlic
2
 tablespoons finely chopped fresh cilantro
2
 teaspoons lime juice

DIRECTIONS

1 Heat oven to 375°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut each loaf of dough crosswise into 6 pieces. Roll dough into balls; place on cookie sheet. 2 Bake 12 to 16 minutes or until golden brown. Cool on cooling rack. 3 Increase oven temperature to 400°F. In food processor bowl, combine red pepper, mango and jalapeño. Cover; process with on-and-off pulses or until mixture is finely chopped. 4 In large bowl, combine pepper mixture, 1/2 cup mayonnaise, egg, Worcestershire sauce, green onion, salt, pepper and 1/2 cup of the bread crumbs until well blended. Gently fold in crabmeat until well blended. (Mixture will be moist.) 5 In small bowl, stir together remaining 1 cup bread crumbs and melted butter until blended. Using 1/4 cup crab mixture per patty, shape into 12 (2-inch) patties; sprinkle both sides of each patty with bread crumbs. Reshape each patty, if necessary. Place on cookie sheet. 6 Bake 20 to 25 minutes, turning once halfway through baking, or until cakes are golden brown on both sides. 7 Meanwhile, in food processor bowl, combine aioli ingredients. Cover; process until smooth. 8 Cut buns in half horizontally. Spread aioli on cut sides of each bun. Place bottoms of buns on serving platter; top each with crab cake and top of bun.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 630mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 12g;
Percent Daily Value*:
  • Vitamin A 8.00%;
  • Vitamin C 8.00%;
  • Calcium 4.00%;
  • Iron 10.00%;
Exchanges:
  • 2 Starch;
  • 0 Fruit;
  • 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 1 Lean Meat;
  • 0 High-Fat Meat;
  • 2 Fat;
Carbohydrate Choices:
  • 2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012
LAND O LAKES is a registered trademark of Land O’Lakes, Inc.
Crisco is a trademark of The J.M. Smucker Company
McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission

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