Subj : BH&G 1952
To   : ALL
From : DAVE DRUM
Date : Sun Feb 28 2021 12:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Cakes w/Apricot Sauce
 Categories: Seafood, Breads, Vegetables, Fruits
      Yield: 4 Servings
 
      2 lg Eggs; lightly beaten
  1 1/2 c  Panko
    1/4 c  Sliced green onion
      2 tb Mayonnaise
      2 ts Worcestershire sauce
           Hot pepper sauce
     12 oz (2 cans) cooked crab meat;
           - drained, flaked, cartilege
           - removed
      2 tb Olive oil
      1 tb Butter
    1/3 c  Apricot fruit spread
      1 ts Chinese-style hot mustard
    1/4 ts Ground ginger
           Sliced heirloom tomatoes
           - (opt)
           Fresh dill (opt)
 
  Set oven @ 350ºF/175ºC.
  
  For crab cakes, in a large bowl combine eggs, 1 cup of the
  panko, green onion, mayonnaise, Worcestershire and hot
  pepper sauce. Fold in crabmeat. Shape into four cakes,
  about 1-1/4 inches thick. Place remaining panko in a
  shallow bowl. Add crab cakes; lightly coat on both sides.
  
  In a very large nonstick oven-safe skillet, heat oil and
  butter over medium-high heat. Add crab cakes. Cook for 6
  to 8 minutes or until golden on both sides, turning once.
  Place skillet in oven and bake 10 to 15 minutes or until
  160 degrees F on an instant-read thermometer.
  
  Meanwhile, for Apricot Sauce, in a small microwave-safe
  bowl stir together apricot fruit spread, mustard, and
  ground ginger. Microwave on high (100 percent power) for
  20 to 30 seconds or until heated through.
  
  Spoon Apricot Sauce over crab cakes. Serve with sliced
  tomatoes and sprinkle with fresh dill, if desired.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... He was cited for Being Stupid In Public.
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