Crab Cakes with Sweet Chili Sauce

Prep Time 25 min
Cook Time 8 Min
Servings 4
Difficulty Easy

Ingredients

  • CRAB CAKES
  • 1/4 cup minced celery
  • 1/4 cup sliced green onion
  • 1 tbsp. minced jalapeño pepper
  • 1/4 tsp. red pepper flakes
  • 1 large egg
  • 3 tbsps. mayonnaise
  • 1 tsp. lemon juice
  • 1/2 cup bread crumbs
  • 1/4 tsp. salt
  • 12 oz. lump crab meat
  • SWEET CHILI SAUCE
  • 1/4 cup Smucker's® Sweet Orange Marmalade
  • 1 tbsp. garlic chili pepper sauce
  • 1 tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tbsp. chopped cilantro
  • 2 tbsps. Crisco® Pure Canola Oil

Directions

  • Step 1

    STIR together celery, green onion, jalapeño pepper and red pepper flakes in medium bowl. Whisk egg in small bowl. Stir in mayonnaise, lemon juice, bread crumbs and salt. Stir into celery mixture. Fold in crab meat, just until mixture holds together. Form into 8 patties using rounded 1/4 cup measure or ice cream scoop. Freeze 15 minutes.

  • Step 2

    COMBINE orange marmalade, pepper sauce, soy sauce and sesame oil in small bowl. Stir in cilantro.

  • Step 3

    HEAT oil in medium skillet. Sauté crab cakes 3 to 4 minutes on each side or until golden. Serve immediately with Sweet Chili Sauce.

Serving size
(1/4 of recipe)

  • Calories 300
  • Calories from Fat120g
  • Total Fat 13g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 100mg
  • Sodium 820mg
  • Potassium 0mg
  • Total Carbohydrates 27g
  • Dietary Fiber 1g
  • Sugars 14g
  • Protein 19g
  • 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