Posted by: marthabernie | November 27, 2013

MINI CRAB CAKES

I love crab cakes, but the really good ones are time consuming to make.  Here is a quick recipe that is very delicious and works really well as an appetizer.  Also, they are not fried!

MINI CRAB CAKES

2 eggs

1-1/2 cups water

1/3 cup butter, melted

6 oz seasoned stuffing mix for chicken

12 oz. crabmeat, drained and flaked

1 stalk celery, finely chopped

4 green onions, sliced thin

1/4 cup mayonnaise (reduced fat mayo will work)

1/4 cup apricot preserves

1 teaspoon hot chili sauce

Heat oven to 400 degrees F.  Whisk first 3 ingredients in medium bowl until blended.  Add stuffing mix, crabmeat and vegetables, mix well.  Drop heaping tablespoonfuls of mix, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula.  Bake 8 to 10 minutes or until golden brown.  Meanwhile, mix remaining ingredients until blended.    Serve crab cakes with sauce.


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