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
- 1/2 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
Instructions
- 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, and 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.
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 |