Recipe

Crab Cakes With Apricot Sauce Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago A little twist on Crab Cakes the Apricot Sauce gives it such a great added flavor. Prep:20m Cook:20m Servings:24	Mountainmam
	crab seasoning mustard onions

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Ingredients

CRAB CAKES

1 cup unseasoned breadcrumbs, divided

1/4 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 green onion, white and green parts, finely chopped

1/2 teaspoon Worcestershire sauce

1/2 teaspoon seafood seasoning

1 pound fresh lump crab meat, picked over for cartilage

Pure Canola Oil, for frying

SAUCE

1 1/2 cups Apricot Preserves

1/2 cup water

2 teaspoons lemon juice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Directions

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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Comments

trigger 1 year, 2 months ago 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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