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The classic flavors of holiday stuffing, including sage, corn bread and cranberries complement these miniature crab cakes, which are a perfect warm-up to a holiday feast or party.
1/2 cup mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons McCormick Gourmet™ Sage, Rubbed Dalmatian
1/4 teaspoon McCormick Gourmet™ 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
Mix mayonnaise, cranberries, sage, 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.
Gently mix crabmeat and corn bread in large bowl. Add egg, and mayonnaise and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.
Test Kitchen Tip: Serve with cranberry sauce, if desired.
(Amount per serving)
Delicious,serve with cold home made ginger ale.
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