Island-Style Crab Cake Sliders

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

Bake-Off® Contest 45, 2012

Olive Branch, Mississippi

cans Pillsbury™ refrigerated crusty French loaf

1/3

cup chopped red bell pepper

1/2

cup chopped mango

tablespoon chopped seeded jalapeño chile

1/2

cup reduced-fat mayonnaise

egg, beaten

1/2

teaspoon Worcestershire sauce

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

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

cup reduced-fat mayonnaise

cloves garlic

tablespoons finely chopped fresh cilantro

teaspoons lime juice

Hide Images

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.