Name: Mini Crab Cakes
Yield: 4 servings
Ingredients: 2 eggs; 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; 1/4 cup KRAFT Real Mayo Mayonnaise; 1/4 cup apricot preserves; 1 tsp. Sriracha sauce (hot chili sauce)

1

Heat oven to 400 degrees F.

2

Whisk first 3 ingredients in medium bowl until blended.

3

Add stuffing mix, crabmeat and vegetables; mix well.

4

Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula.

5

(You should have 40 mounds.)

6

Bake 8 to 10 min.

7

or until golden brown.

8

Meanwhile, mix remaining ingredients until blended.

9

Serve crab cakes with sauce.

Mini Crab Cakes

How did you like this recipe?