Ingredients
2
cans (11 oz) refrigerated Pillsbury™ Original French Bread
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
1
cup reduced-fat mayonnaise
2
cloves garlic
2
tablespoons finely chopped fresh cilantro
2
teaspoons lime juice
Preparation
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.
Bake 12 to 16 minutes or until golden brown. Cool on cooling rack.
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.
Bake 20 to 25 minutes, turning once halfway through baking, or until cakes are golden brown on both sides.
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.
