Crab Cakes with Sweet Chili Sauce

Crab Cakes with Sweet Chili Sauce

1/4 cup minced celery
1/4 cup sliced green onion
1 tablespoon minced jalapeño pepper
1/4 teaspoon red pepper flakes, or to taste
1 large egg
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/2 cup bread crumbs
1/4 teaspoon salt
12 ounces lump crab meat, picked through and drained if neccessary

SWEET CHILI SAUCE
1/4 cup Smucker's® Sweet Orange Marmalade
1 tablespoon garlic chili pepper sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon chopped cilantro
2 tablespoons Crisco® Pure Canola Oil

DIRECTIONS
STIR together celery, green onion, jalapeño pepper and red pepper flakes in medium bowl. Whisk egg in small bowl. Stir in mayonnaise, lemon juice, bread crumbs and salt. Stir into celery mixture. Fold in crab meat, just until mixture holds together. Form into 8 patties using rounded 1/4 cup measure or ice cream scoop. Freeze 15 minutes.

COMBINE orange marmalade, pepper sauce, soy sauce and sesame oil in small bowl. Stir in cilantro.
HEAT oil in medium skillet. Sauté crab cakes 3 to 4 minutes on each side or until golden. Serve immediately with Sweet Chili Sauce.
Smucker's