Crab Cakes With Apricot Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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A little twist on Crab Cakes the Apricot Sauce gives it such a great added flavor. 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:
1. COMBINE 1/2 cup breadcrumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning in medium bowl.
2. 2.MIX in the crabmeat gently; form into 24 cakes; refrigerate 30 minutes to several hours before proceeding.
3. 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. 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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