Island-Style Crab Cake Sliders

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

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Servings 12

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( 7 ) Ratings

7 Ratings

5 Stars 36%

4 Stars

3 Stars

2 Stars

1 Stars 18%

Member Reviews ( 2 )

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Bake-Off® Contest 45, 2012

Allison Beck

Olive Branch, Mississippi

ingredients 17
Prep Time 30 min
Total Time 1 hr 20 min

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: LAND O LAKES® Egg, beaten

1/2: teaspoon Worcestershire sauce

1: tablespoon sliced green onion (1 medium)

1/2: teaspoon salt, if desired

1/2: teaspoon McCormick® 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 LAND O LAKES® 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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Directions

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.

Review & Comments

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jennybeccajones

report Posted Jan. 20, 2012 9:37 PM

Very tasty and took less time than listed. There's a lot of busy work to prep these, but they're worth it. I also accidentally bought the non-lump canned crab and it was still good. The aoili made more than necessary but some might like more than a schmear of it. Will make again!

linn1229

report Posted Jan. 16, 2012 4:03 AM

Outstanding recipe! My husband and I just loved these sliders. The crab cakes were crunchy on the outside and moist on the inside. A perfect Saturday night (or any night) dinner that is fast, easy and delicious.