Island-Style Crab Cake Sliders

Name: Island-Style Crab Cake Sliders
Prep time: 30 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread; 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; 1 cup reduced-fat mayonnaise; 2 cloves garlic; 2 tablespoons finely chopped fresh cilantro; 2 teaspoons lime juice

7 Ratings

1 Reviews

Kitchen Tested

Prep 30 min
Total 1 hr 20 min
Ingredients 17
Servings 12

Turn Pillsbury™ French bread into buns that hold delicious spicy crab cakes with aioli sauce.

By Pillsbury Kitchens

Updated June 15, 2021

Make With

Pillsbury Bread

Bake-Off® Contest 45, 2012

Allison Beck
Olive Branch, Mississippi

Ingredients

2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
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

Steps

1

Heat oven to 375°F. Spray cookie sheet with 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.