• Crab Cakes
• 3/4 cup (175 mL) unseasoned, dry bread crumbs, divided
• 1/4 cup (50 mL) mayonnaise
• 1 egg, beaten
• 1 tbsp (15 mL) Dijon mustard
• 1 green onion, finely chopped
• 1/2 tsp (2 mL) Worcestershire sauce
• 1/2 tsp (2 mL) seafood seasoning
• 1 lb (500 g) fresh crab meat, picked over for cartilage
• Crisco® Vegetable or Canola Oil for frying

• 1 1/2 cups (375 mL) Smucker's® Pure Apricot Jam
• 1/2 cup (125 mL) water
• 2 tsp (10 mL) lemon juice
• 1/4 tsp (1 mL) ground cinnamon

1. In a medium mixing bowl, combine 1/2 cup (125 mL) bread crumbs, mayonnaise, egg, mustard, green onion, Worcestershire sauce and seafood seasoning. Gently mix in the crabmeat; form into 24 small cakes, about 1 tbsp (15 mL) each. Refrigerate 30 minutes to several hours before proceeding.
2. Place the remaining 1/4 cup bread crumbs in a shallow dish. Coat crab cakes in the crumbs.
3. Pour oil into a large sauté pan to a depth of 1/2" (1 cm). 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 4 minutes. Transfer to a paper towel lined tray to drain.

1. In heavy saucepan, combine jam and water. Bring to a boil and simmer 5 minutes, stirring constantly. Remove from heat and add lemon juice and cinnamon. Serve either hot or cold.

Prep time: Crab cakes: 20 minutes; Sauce: 5 minutes
Makes: 24 appetizer cakes (Each crab cake, no sauce contains; 172 calories, 16 fat, 11 mg cholesterol, 52 mg sodium, 4g protein, 3g carb)
Frying Time: 4 minutes per batch
Baking Time: 5 minutes
Freezing: Excellent

Tips: Thaw frozen crab cakes. Reheat in 375°F (190°C) oven for 5 minutes or until crisp.
Crab cakes can also be pan fried in 2 tbsp (30 mL) hot butter adding more as needed.
Try the sauce on ham, roast pork or chicken as a glaze or as a condiment on the side.