Island-Style Crab Cake Sliders

By longhornfans

Ingredients

• CRAB CAKES:
• 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 cracked black pepper
• 1 1/2 cups panko bread crumbs
• 2 cans (6.5 oz each) special white lump crabmeat, drained
• 1/4 cup unsalted butter, melted
• Slider Rolls / Buns of your choice
• AIOLI:
• 1 cup reduced-fat mayonnaise
• 2 cloves garlic
• 2 tablespoons finely chopped fresh cilantro
• 2 teaspoons lime juice

Preparation

Step 1

1. Heat oven to 400°F.
2. In food processor bowl, combine red pepper, mango and jalapeño. Cover; process with on-and-off pulses until mixture is finely chopped.
3. In large bowl, combine pepper mixture, 1/2 cup mayonnaise, egg, Worcestershire sauce, green onion, pepper and 1/2 cup of the bread crumbs until well blended. Gently fold in crabmeat until well blended. (Mixture will be moist.)
4. In small bowl, stir together remaining 1 cup bread crumbs and melted butter until blended.
5. 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. Serve on slider rolls of your choice