Add 1 cup of crab meat and 1 cup of claw meat into a bowl. Add diced bell peppers, onion and celery. Add all of the seasoning, salt, pepper, tarragon, paprika, cayenne. Add Bonne Maman Apricot Preserves, fresh dill and bread crumbs.
Mix the ingredients together by hand. Once the ingredients are all mixed, form four Crab Cake patties. Place the Crab Cake patties in the refrigerator for about 30 minutes.
Now while the crab cakes are in the fridge, let’s make a delicious aioli to top our Crab Cakes. Mix mayo, mustard, ketchup, hot sauce, Bonne Maman Apricot Preserves, lemon juice, kosher salt and cayenne pepper. Mix well and set aside.
Before you take your Crab Cakes out of the fridge we are going to make a batter for the Crab Cakes. Crack two eggs and add a few drops of milk and beat in a bowl and add the breadcrumbs to a separate pan or big bowl.
When ready to cook the patties, add the desired amount of olive oil to a skillet and heat. While the olive oil is heating, dip the crab cakes in the egg/milk wash and then into the bread crumbs.
Fry until golden brown then flip and repeat the same. About 3 minutes on both sides.
Remove from the skillet and set aside.
Use the same oil and grill the onions.
Toast the english muffin, spread the aioli on the bottom buns, place fresh spinach leaves on the bottom, add the crab cake, top with the aioli and the grilled onions add the top bun and enjoy!