- 1
- 80 mins
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 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
Preparation
Step 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.
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.
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.)
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.
Meanwhile, in food processor bowl, combine aioli ingredients. Cover; process until smooth.
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.