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Cranberry Sage Mini Crab Cakes Recipe

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Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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:

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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