Mini Crab Cakes

• 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
• 3/4 cup water
• 2 cans (120 g each) crabmeat, drained, flaked
• 1 stalk celery, finely chopped
• 1/2 cup Miracle Whip Original Spread, divided Family Dollar $3.50 thru 02/07
• 1/4 cup apricot jam
• 1 tsp. Sriracha sauce (hot chili sauce)

1. Mix first 4 ingredients and 1/4 cup Miracle Whip just until blended.
2. Shape into 40 small patties, using 1 Tbsp.
3. crabmeat mixture for each.
4. Place on baking sheets sprayed with cooking spray.
5. Refrigerate 30 min.
6. Heat oven to 400 degrees F. Spray patties lightly with cooking spray.
7. Bake 8 to 10 min.
8. on each side or until golden brown on both sides.
9. Meanwhile, combine remaining Miracle Whip, jam and Sriracha sauce.
10. Serve crab cakes with sauce.

chicken, water, crabmeat, celery, miracle, apricot jam, sriracha sauce

Taken from www.kraftrecipes.com/recipes/mini-crab-cakes-155237.aspx (may not work)