Prep Time 20 min
Cook Time 20 Min
Servings 24
Difficulty N/A

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
  • Canola Oil for frying
  • 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

  • Step 1

    COMBINE 1/2 cup breadcrumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning in medium bowl.

  • Step 2

    MIX in the crabmeat gently; form into 24 cakes; refrigerate 30 minutes to several hours before proceeding.

  • Step 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.

  • Step 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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