Crab Cakes with Apricot Sauce
Ingredients
- CRAB CAKES
- 1 cup unseasoned breadcrumbs, divided
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp. Dijon mustard
- 1 green onion, white and green parts, finely chopped
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. seafood seasoning
- 1 lb. fresh lump crab meat, picked over for cartilage
- Crisco® Pure Canola Oil
- SAUCE
- 1 1/2 cups Smucker's® Apricot Preserves
- 1/2 cup water
- 2 tsps. lemon juice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
Directions
- Step 1
COMBINE 1/2 cup breadcrumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning in medium bowl.
- Step 2
MIX in the crabmeat gently; form into 24 cakes; refrigerate 30 minutes to several hours before proceeding.
- Step 3
PLACE the remaining 1/2 cup breadcrumbs in a shallow dish; coat the crab cakes in the crumbs. Pour oil into a large saute pan to a depth of 1/2 inch; heat over medium high heat. Carefully add the crab cakes in batches and cook, turning once, until golden brown, about 3 minutes. Transfer to a paper towel lined tray to drain.
- Step 4
COMBINE preserves and water in heavy saucepan. Bring to a boil and simmer five minutes, stirring constantly. Remove from heat and add lemon juice, nutmeg and cinnamon. Serve either hot or cold.
Serving size
(1 crab cake of 24)
- Calories 160
- Calories from Fat70g
- Total Fat 8g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 20mg
- Sodium 140mg
- Potassium 0mg
- Total Carbohydrates 17g
- Dietary Fiber 0g
- Sugars 12g
- Protein 4g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet