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Appetizers

Mini Crab Cakes

Mini Crab Cakes recipe
photo 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!
time
prep:
20 min
total:
30 min
servings
total:
40 servings

What You Need

2
 Eggland's Best® 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)

Make It

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.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland’s Best®
“Eggland’s Best® eggs come from hens that are fed a unique all-vegetarian diet, making for an amazing-tasting dish.  Another bonus? They have 25% less saturated fat than ordinary eggs.”
Substitute
Substitute MIRACLE WHIP Dressing for the mayo.
Substitute
Prepare using KRAFT Light Mayonnaise Reduced Fat Mayonnaise.
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