INGREDIENTS
2 eggs, lightly beaten
1 1/2 cups panko breadcrumbs
1/4 cup sliced green onion
2 TBSP. mayonnaise
Hot pepper sauce
16 ozs. cooked crabmeat
2 TBSP. olive oil
1 TBSP. butter
Apricot Sauce:
1/3 cup apricot fruit spread
1 tsp. Chinese-style mustard
1/4 tsp. ground ginger
Sliced heirloom tomatoes
Fresh dill, optional
DIRECTIONS
In a small microwave-safe bowl stir together the apricot spread, mustard and ginger.
Microwave on high for 20 to 30 seconds or until heated through.
Spoon the sauce over the crab cakes.
Serve with the tomatoes and sprinkle with the dill.
For the crab cakes, in a large bowl combine eggs, 1 cup of the panko, green onion, mayonnaise, Worcestershire and hot pepper sauce to taste.
Fold in crabmeat; shape into 4 cakes.
Place the remaining panko in a shallow bowl.
Lightly coat both sides of the crabcakes with the panko.
In a large nonstick oven safe skillet, heat olive oil and butter.
Add crab cakes; cook for 6 to 8 minutes, or until golden on both sides, turning once.
Transfer skillet to the oven; bake for 10 to 15 minutes or until cakes reach 160 degrees.
Serves 4.
