Crab Cake Whoopies
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Crab Cake Whoopies

Crab Cake Whoopies

Cheesy corn muffin savory cookies sandwich crisp crab cakes and bacon.

Servings: 68 servings
Whoopie Pie
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
2 lb 10.00 oz
5 1/4 cups
Hot sauce
8 oz
1 cup
Gold Medal™ Corn Muffin Mix (11442)
5 lb
1 box
Parmesan cheese, shredded
8 oz
2 cups
Filling
INGREDIENT
WEIGHT
MEASURE
Crab cakes
8 lb 8.00 oz
68 each
Bacon slices, raw
2 lb 2.00 oz
68 each
Lettuce leaves
12 oz
68 each
Whoopie
  1. Add water and hot sauce to mixing bowl.
  2. Add corn mix and parmesan cheese to mixing bowl and mix using a rubber spatula or wire whisk until well blended. Do not overmix.
  3. Deposit batter using a #30 scoop into greased or parchment-lined full sheet pans in a 4 x 6 pattern.
  4. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
350°F
7-9 minutes
Standard Oven
400°F
10-12 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Filling
  1. Cook crab cakes according to manufactures directions. Keep warm.
  2. Cook bacon slices, drain. Cut each bacon strip in half and set aside.
Assembly
  1. Place flat side up of one whoopie. Layer with 1 lettuce leaf, 1 crab cake and 2 half slices of bacon.
  2. Top with another whoopie, flat side down. Serve immediately.
  • Check out our delicious Crab Cake Whoopies recipe. Tried and tested by our expert Culinary team here at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
310
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
840mg
35%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
11g
Protein
16g
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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