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
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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.
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