Mini Crab Cakes
30 Min(s)
20 Min(s) Prep
10 Min(s) Cook
Thrill the party crowd with these Mini Crab Cakes in your appetizer lineup. Making Mini Crab Cakes is a whole lot easier than you might think when you use ingredients like STOVE TOP Stuffing, canned crab meat, celery and green onions!
What You Need
Select All
20 servings
Original recipe yields 20 servings
2 eggs
1-1/2 cups water
1/3 cup butter, melted
2 cans (6 oz. each) crabmeat, drained, flaked
1 stalk celery, finely chopped
4 green onions, sliced
1/4 cup apricot preserves
1 tsp. Sriracha sauce (hot chili sauce)
Let's Make It
1
Heat oven to 400ºF.
2
Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat and vegetables; mix well.
3
Drop heaping tablespoonfuls of crab mixture, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula. (You should have 40 mounds.)
4
Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.
5
Serve crab cakes with sauce.
Kitchen Tips
Tip 1
Substitute
Substitute MIRACLE WHIP Dressing for the mayo.
Tip 2
Substitute
Prepare using KRAFT Light Mayonnaise Reduced Fat Mayonnaise.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 270mg
12%
Total Carbohydrates 9g
3%
Dietary Fiber 0g
0%
Sugars 3g
6%
Protein 36g
72%
Vitamin A
4%
Vitamin C
2%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
20 servings, 2 mini crab cakes and about 1 tsp. sauce each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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