Cranberry-Sage Mini Crab Cakes

  5.0 – 1 reviews  • Cranberry
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.
Level: Easy
Total: 47 min
Prep: 20 min
Inactive: 15 min
Cook: 12 min
Yield: Makes 12 (2-crab cake) appetizer servings

Ingredients

  1. 1/2 cup mayonnaise
  2. 1/4 cup dried cranberries
  3. 1 1/2 teaspoons McCormick® Sage, Rubbed
  4. 1/2 teaspoon finely grated orange peel
  5. 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  6. 1/4 teaspoon salt
  7. 4 tablespoons butter, divided
  8. 1/2 cup finely chopped celery
  9. 1/4 cup finely chopped onion
  10. 1 pound lump crabmeat
  11. 1 cup crumbled corn bread
  12. 1 egg, lightly beaten

Instructions

  1. 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. 2. Gently mix crabmeat and corn bread in large bowl. Add egg, and cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
  3. 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.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 188
Total Fat 13 g
Saturated Fat 4 g
Carbohydrates 9 g
Dietary Fiber 0 g
Sugar 2 g
Protein 8 g
Cholesterol 70 mg
Sodium 376 mg

 

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