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
  • ingredients 17
  • servings 12

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
egg, beaten
1/2
teaspoon Worcestershire sauce
1
tablespoon sliced green onion (1 medium)
1/2
teaspoon salt, if desired
1/2
teaspoon 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 unsalted or salted butter, melted

Aioli

1
cup reduced-fat mayonnaise
2
cloves garlic
2
tablespoons finely chopped fresh cilantro
2
teaspoons lime juice
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    630mg
    630%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    0g
    0%
      Sugars
    5g
    5%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    8%;
    Calcium
    4%;
    Iron
    10%;
    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.
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