crab cakes with apricot sauce
(1 rating)
Thanks to BHG for this wonderful recipe of an all time favorite-crab cakes- with a new twist - a spicy Asian apricot sauce. Enjoy!
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(1 rating)
yield
4 cakes
prep time
20 Min
cook time
10 Min
Ingredients For crab cakes with apricot sauce
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2eggs, lightly beaten
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1 1/2 cpanko bread crumbs
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1/4 csliced green onion
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2 Tbspmayonnaise
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2 tspworcestershire sauce
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hot pepper sauce
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2 can6 oz, cooked crabmeat- drained, picked thru and flaked
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2 Tbspolive oil
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1 Tbspbutter
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1/3 capricot preserves or fruit spread
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1 tspchinese-style hot mustard
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1/4 tspground ginger
How To Make crab cakes with apricot sauce
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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