Prep Time 20 min
Cook Time 20 Min
Servings 24
Difficulty N/A

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