crab cakes with apricot sauce
Thanks to BHG for this wonderful recipe of an all time favorite-crab cakes- with a new twist - a spicy Asian apricot sauce. Enjoy!
prep time
20 Min
cook time
10 Min
method
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yield
4 cakes
Ingredients
- 2 - eggs, lightly beaten
- 1 1/2 cups panko bread crumbs
- 1/4 cup sliced green onion
- 2 tablespoons mayonnaise
- 2 teaspoons worcestershire sauce
- - hot pepper sauce
- 2 cans 6 oz, cooked crabmeat- drained, picked thru and flaked
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/3 cup apricot preserves or fruit spread
- 1 teaspoon chinese-style hot mustard
- 1/4 teaspoon ground ginger
How To Make crab cakes with apricot sauce
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Step 1Preheat oven to 350 degrees. 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.
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Step 2In 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.
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Step 3Meanwhile, for Apricot Sauce, in a small microwave-safe bowl stir together apricot fruit spread, mustard, and ground ginger. Microwave on high for 20 to 30 seconds or until heated through. Spoon apricot sauce over crab cakes and serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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