Crab Cakes with Apricot Sauce
INGREDIENTS
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CRAB CAKES
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•1 cup unseasoned breadcrumbs, divided
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•1/4 cup mayonnaise
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•1 large egg, beaten
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•1 tablespoon Dijon mustard
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•1 green onion, white and green parts, finely chopped
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•1/2 teaspoon Worcestershire sauce
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•1/2 teaspoon seafood seasoning
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•1 pound fresh lump crab meat, picked over for cartilage
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•Crisco® Pure Canola Oil, for frying
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SAUCE
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•1 1/2 cups Smucker's® Apricot Preserves
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•1/2 cup water
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•2 teaspoons lemon juice
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•1/4 teaspoon ground nutmeg
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•1/4 teaspoon ground cinnamon
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