Cranberry Sage Mini Crab Cakes

Name: Cranberry Sage Mini Crab Cakes
Prep time: 20 min
Cook time: 12 min
Yield: 12
Cuisine: Coastal,
Ingredients: 1/2 cup mayonnaise; 1/4 cup dried cranberries; 1 1/2 tsps McCormick® Sage, Rubbed; 1/2 tsp orange peel finely grated; 1/4 tsp McCormick® Black Pepper, Coarse Ground; 1/4 tsp salt; 4 tbsps 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

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.

20m

PREP TIME

12m

COOK TIME

185

CALORIES

12

INGREDIENTS

Servings: 12

Ingredients

1/2 cup mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons McCormick® Rubbed Sage
1/2 teaspoon orange peel, finely grated
1/4 teaspoon McCormick® Coarse Ground Black Pepper
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

KEY PRODUCTS

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.

TIPS AND TRICKS

Make Ahead: Crabmeat mixture may be shaped into crab cakes a day ahead. Place on tray and cover. Refrigerate until ready to cook. Continue as directed.