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.
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Servings:
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Ingredients
  • 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
Directions
PREP
20 mins
COOK
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.
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Nutrition (per serving)
Calories: 185 Calories
Fat: 13 Grams
Protein: 10 Grams
Cholesterol: 78 Milligrams
Carbohydrates: 7 Grams
Sodium: 351 Milligrams
Fiber: 1 Grams

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