Crab Cakes with Apricot Sauce

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  • 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°
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Crab Cakes with Apricot Sauce
eggs, lightly beaten
1 1/2
cups panko (Japanese-style bread crumbs)
cup sliced green onion
tablespoons mayonnaise
teaspoons Worcestershire sauce
Hot pepper sauce
6 ounce cans cooked crab meat, drained, flaked and cartiledge removed
tablespoons olive oil
tablespoon butter
cup apricot fruit spread
teaspoon Chinese-style hot mustard
teaspoon ground ginger
Sliced heirloom tomatoes (optional)
Fresh dill (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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
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