Cranberry Sage Mini Crab Cakes Recipe

Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Share this!
Update Servings
  • 1/2 cup mayonnaise
  • 1/4 cup dried cranberries
  • 1 1/2 teaspoons McCormick® Sage, Rubbed
  • 1/2 teaspoon finely grated orange peel
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/4 teaspoon salt
  • 4 tablespoons butter, divided
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 pound lump crabmeat
  • 1 cup crumbled corn bread
  • 1 egg, lightly beaten
20 mins
10 mins
1. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.

2. Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.

3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
Similar Recipes
Spicy Meatballs with Cranberry Sauce
brown sugar
chili sauce
cranberry sauce
lemon juice
Crab Dip
crab meat
cream cheese
finely chopped celery
hot sauce
Spinach and Crab Dip
black pepper
chopped water chestnuts
crab pieces
frozen chopped spinach
Nutrition (per serving)
Calories: 185 Calories
Fat: 13 Grams
Protein: 10 Grams
Cholesterol: 78 Milligrams
Carbohydrates: 7 Grams
Sodium: 351 Milligrams
Fiber: 1 Grams

Cranberry Sage Mini Crab Cakes Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com