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Apricot Crab Cakes

Apricot Crab Cakes

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PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Inspired by Louisiana cuisine, learn how to make crab cakes with a delicious sweet addition of apricot preserves.

Apricot Crab Cakes

Mother’s Day is one of the only days that most Mom’s are able to sleep in. Why not do something special for the mom in your life by preparing this easy recipe for Apricot Crab Cakes made with Bonne Maman.

As a mom myself, I enjoy both preparing meals but also eating a nice meal that is prepared for me. When I started thinking of a recipe that would go well with the Bonne Maman Preserves, I wanted something that represented the south.

Seafood dishes are popular here in Louisiana. So I decided to go with a delicious crab cake that would incorporate the Bonne Maman Apricot Preserves.

Apricot Crab Cakes

While the crab cakes are in the fridge, you can make a delicious aioli to top the cakes. Mix mayo, mustard, ketchup, hot sauce, Bonne Maman Apricot Preserves, lemon juice, kosher salt and cayenne pepper. Mix well and set aside.

Apricot Crab Cakes

Bonne Maman is the only preserve that delivers simply authentic, no rushed and rewarding taste experience. A product that is delicious and made simple, wholesome ingredients that can be found in anyone’s pantry.

Bonne Maman has a sweepstakes going on for a limited time, please visit their website for more details and to enter to win! Many great prizes, so head on over and enter to win!! Hurry up before it ends!

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Apricot Crab Cakes

Angie Dumas
Inspired by Louisiana cuisine, learn how to make crab cakes with a delicious sweet addition of apricot preserves.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main
Servings 4 servings

Ingredients
  

Crab Cakes

  • 1 Cup Crab Claws
  • 1 Cup Crabmeat
  • 1/2 Diced Onion
  • 1/4 Diced red bell peppers
  • 1/3 Diced celery stalk
  • 2 tsp Kosher salt
  • 1/2 tsp Black Pepper
  • 1 1/2 tsp Tarragon
  • 1 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • 2 tbsp Bonne Maman Apricot Preserves
  • 2 stalks Dill Fresh
  • 1/4 cup Plain Bread crumbs

Batter for Crab Cakes

  • 2 Eggs
  • 1 Cup Plain Bread crumbs

Apricot Aioli

  • 5 tbsps Mayo
  • 1 1/2 tsp Mustard
  • 3 tbsp Ketchup
  • 4 large dashes Hot Sauce
  • 2 tbsps Bonne Maman Apricot Preserves
  • 1/2 juice of Lemon
  • 1/4 tsp Cayenne Pepper
  • 2 pinches Kosher salt

Grilled Onions

  • 1/2 Sliced onions
  • 2 pinches Kosher salt

Instructions
 

  • Add 1 cup of crab meat and 1 cup of claw meat into a bowl. Add diced bell peppers, onion and celery. Add all of the seasoning, salt, pepper, tarragon, paprika, cayenne. Add Bonne Maman Apricot Preserves, fresh dill and bread crumbs. Mix the ingredients together by hand. Once the ingredients are all mixed, form four Crab Cake patties. Place the Crab Cake patties in the refrigerator for about 30 minutes.
  • Now while the crab cakes are in the fridge, let's make a delicious aioli to top our Crab Cakes. Mix mayo, mustard, ketchup, hot sauce, Bonne Maman Apricot Preserves, lemon juice, kosher salt and cayenne pepper. Mix well and set aside.
  • Before you take your Crab Cakes out of the fridge we are going to make a batter for the Crab Cakes. Crack two eggs and add a few drops of milk and beat in a bowl and add the breadcrumbs to a separate pan or big bowl.
  • When ready to cook the patties, add the desired amount of olive oil to a skillet and heat. While the olive oil is heating, dip the crab cakes in the egg/milk wash and then into the bread crumbs.
  • Fry until golden brown then flip and repeat the same. About 3 minutes on both sides. Remove from the skillet and set aside.
  • Use the same oil and grill the onions.
  • Toast the english muffin, spread the aioli on the bottom buns, place fresh spinach leaves on the bottom, add the crab cake, top with the aioli and the grilled onions add the top bun and enjoy!

 

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