Crab Cakes with Apricot Sauce

1
chris elizondo

By
@Chelipepper

Thanks to BHG for this wonderful recipe of an all time favorite-crab cakes- with a new twist - a spicy Asian apricot sauce. Enjoy!

Rating:

★★★★★ 1 vote

Serves:
4 cakes
Prep:
20 Min
Cook:
10 Min

Ingredients

  • 2
    eggs, lightly beaten
  • 1 1/2 c
    panko bread crumbs
  • 1/4 c
    sliced green onion
  • 2 Tbsp
    mayonnaise
  • 2 tsp
    worcestershire sauce
  • ·
    hot pepper sauce
  • 2 can(s)
    6 oz, cooked crabmeat- drained, picked thru and flaked
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 1/3 c
    apricot preserves or fruit spread
  • 1 tsp
    chinese-style hot mustard
  • 1/4 tsp
    ground ginger

How to Make Crab Cakes with Apricot Sauce

Step-by-Step

  1. Preheat 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.
  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 for 20 to 30 seconds or until heated through. Spoon apricot sauce over crab cakes and serve

Printable Recipe Card

About Crab Cakes with Apricot Sauce

Course/Dish: Fish Seafood



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