- Makes: 4 servings
- Serving Size: 1 crab cake and 1-1/2 tablespoons sauce
- Prep: 20 mins
- Cook: 6 mins to 8 mins
- Bake: 10 mins to 15 mins 350°
Crab Cakes with Apricot Sauce
eggs, lightly beaten
cups panko (Japanese-style bread crumbs)
cup sliced green onion
teaspoons Worcestershire sauce
Hot pepper sauce
6 ounce cans cooked crab meat, drained, flaked and cartiledge removed
tablespoons olive oil
cup apricot fruit spread
teaspoon Chinese-style hot mustard
teaspoon ground ginger
Sliced heirloom tomatoes (optional)
Fresh dill (optional)
- Preheat oven to 350 degrees F. For crab cakes, in a large bowl combine eggs, 1 cup of the panko, green onion, mayonnaise, Worcestershire and hot pepper sauce. Fold in crabmeat. Shape into four cakes, about 1-1/4 inches thick. Place remaining panko in a shallow bowl. Add crab cakes; lightly coat on both sides.
- In a very large nonstick oven-safe skillet, heat oil and butter over medium-high heat. Add crab cakes. Cook for 6 to 8 minutes or until golden on both sides, turning once. Place skillet in oven and bake 10 to 15 minutes or until 160 degrees F on an instant-read thermometer.
- Meanwhile, for Apricot Sauce, in a small microwave-safe bowl stir together apricot fruit spread, mustard, and ground ginger. Microwave on high (100 percent power) for 20 to 30 seconds or until heated through.
- Spoon Apricot Sauce over crab cakes. Serve with sliced tomatoes and sprinkle with fresh dill, if desired.
Nutrition Facts (Crab Cakes with Apricot Sauce)
- Per serving:
- 383 kcal cal.,
- 19 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 148 mg chol.,
- 1126 mg sodium,
- 29 g carb.,
- 1 g fiber,
- 12 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet