Turn Pillsbury® crusty French loaf into buns that hold delicious spicy crab cakes with aioli sauce.
Bake-Off® Contest 45, 2012
Allison Beck
Olive Branch, Mississippi
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2
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cans Pillsbury™ refrigerated crusty French loaf
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1/3
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cup chopped red bell pepper
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1/2
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cup chopped mango
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1
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tablespoon chopped seeded jalapeño chile
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1/2
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cup reduced-fat mayonnaise
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1
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egg, beaten
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1/2
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teaspoon Worcestershire sauce
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1
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tablespoon sliced green onion (1 medium)
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1/2
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teaspoon salt, if desired
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1/2
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teaspoon cracked black pepper
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1 1/2
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cups Progresso™ panko bread crumbs
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12
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oz fresh cooked lump crabmeat (1 1/3 cups) or 2 cans (6.5 oz each) special white lump crabmeat, drained
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1/4
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cup unsalted or salted butter, melted
Aioli
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1
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cup reduced-fat mayonnaise
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2
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cloves garlic
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2
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tablespoons finely chopped fresh cilantro
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2
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teaspoons lime juice
Steps
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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.
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2
Bake 12 to 16 minutes or until golden brown. Cool on cooling rack.
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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.
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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.)
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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.
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6
Bake 20 to 25 minutes, turning once halfway through baking, or until cakes are golden brown on both sides.
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7
Meanwhile, in food processor bowl, combine aioli ingredients. Cover; process until smooth.
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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.
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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.)
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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.
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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.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 140
% Daily Value
- Total Fat
- 15g
- 24%
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- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 630mg
- 26%
- Total Carbohydrate
- 39g
- 13%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 12g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 8%
- 8%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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