How to make it

  • COMBINE 1/2 cup breadcrumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning in medium bowl.
  • 2.MIX in the crabmeat gently; form into 24 cakes; refrigerate 30 minutes to several hours before proceeding.
  • 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.
  • 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.

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    " It was excellent "
    trigger ate it and said...
    You always provide gourmet recipes with easy instructions. I love this recipe for it's full flavor and crisp texture.
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