 | | Directions | 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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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 12
|  | | 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 |
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| | Nutrition (per serving) | |
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