Mini Crab Cakes

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Mini Crab Cakes
Prep Time
20 min
Cook Time
10 min
Yield
40 servings
Recipe by: Kraft

Want to thrill the party crowd? Include these Mini Crab Cakes in your appetizer lineup. They're easier to make than you might think!

Ingredients

  • 2 Eggland's Best Eggs (large) 
  • 1-1/2 cups water
  • 1/3 cup butter, melted
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 2 cans (6 oz. each) crabmeat, drained, flaked
  • 1 stalk celery, finely chopped
  • 4 green onions, sliced
  • ¼ cup KRAFT Real Mayo Mayonnaise
  • ¼ cup apricot preserves
  • 1 tsp. Sriracha sauce (hot chili sauce)

Nutrition

Serving Size
1 crab cake
Calories
44
Fat
3 g
  Saturated Fat
1 g
Cholesterol
17 mg
Sodium
66 mg
Carbohydrates
2 g
Dietary Fiber
trace
Protein
1 g
Preparation

Heat oven to 400ºF.

Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat and vegetables; mix well.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula. (You should have 40 mounds.)

Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.

Serve crab cakes with sauce.

Filed Under: Appetizer, Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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