Crab Cakes with Apricot Sauce

• 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
  
• CRISCO® Canola Oil * for frying

Directions for the crab cakes:

In a medium mixing bowl, combine 1/2 cup bread crumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce, and seafood seasoning. Gently mix in the crabmeat; form into 24 cakes; refrigerate 30 minutes to several hours before proceeding. Place the remaining 1/2 cup bread crumbs in a shallow dish; coat the crab cakes in the crumbs.

Pour oil into a large sauté pan to a depth of 1/2 inch; heat over medium high heat until hot but not smoking. 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.

Nutritional information per serving (1 crab cake per serving):
172 calories, 16 g fat, 11 mg cholesterol, 52 mg sodium, 4 g protein, 3 g carbohydrates

Yield: Makes 24 appetizer cakes

For the sauce:

• 1-1/2 cups SMUCKER'S® Apricot Preserves
  
• 1/2 cup water
  
• 2 teaspoons lemon juice
  
• 1/4 teaspoon ground nutmeg
  
• 1/4 teaspoon ground cinnamon

Directions for the sauce:

In heavy saucepan, combine preserves and water. 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.

Nutritional information per serving (1 tablespoon per serving):
39 calories, 0 g fat, 0 mg cholesterol, 6 mg sodium, 0 g protein, 10 g carbohydrates

Yield: Makes about two cups (32 tablespoons)