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Sage and Cranberry Crab Cakes

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.

Ingredients
Serves:
Directions
20 mins Prep time 12 mins Cook time
20 mins Prep time
12 mins Cook time
  • 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.

Cooking tip

Test Kitchen Tip: Serve with cranberry sauce, if desired.

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Nutrition information

(Amount per serving)

  • Calories: 185Cholesterol: 75mg
  • Sodium: 337mgProtein: 10g
  • Total Fat: 13gFiber: 1g
  • Carbohydrate: 7g

Ratings & Reviews: 1

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