Mini Crab Cakes

Ingredients

• 0.3 cup apricot preserves 
• 0.3 cup butter melted
• 12 oz crab meat flaked drained canned
• 1 stalk celery finely chopped
• 2  eggs 
• 4  green onions sliced
• 0.3 cup real mayo mayonnaise kraft
• 1 tsp sriracha sauce hot ( chili sauce)
• 6 oz stove top stuffing mix for chicken
• 1.5 cups water 

Equipment

• bowl
• baking sheet
• oven
• whisk
• spatula

Directions

1. Heat oven to 400F.
2. Whisk first 3 ingredients in medium bowl until blended.
3. Add stuffing mix, crabmeat and vegetables; mix well.
4. 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.)
5. Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.
6. Serve crab cakes with sauce.