Mini Crab Cakes

• 2 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)

1. Heat oven to 400 degrees F.
2. Whisk first 3 ingredients in medium bowl until blended.
3. Add stuffing mix, crabmeat and vegetables; mix well.
4. Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula.
5. (You should have 40 mounds.)
6. Bake 8 to 10 min.
7. or until golden brown.
8. Meanwhile, mix remaining ingredients until blended.
9. Serve crab cakes with sauce.

eggs, water, butter, stove, crabmeat, celery, green onions, mayonnaise, apricot preserves, sriracha sauce

Taken from www.kraftrecipes.com/recipes/mini-crab-cakes-155236.aspx (may not work)