Shop Now

Cranberry Sage Mini Crab Cakes

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.

Ingredients
Serves: Makes 12 (2 crab cake) appetizer servings.
Directions
20 mins Prep time 12 mins Cook time
20 mins Prep time
12 mins Cook time
  • 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.

  • 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.

  • 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.

Cooking tip

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.

I'm cooking now!

Nutrition information

(Amount per serving)

  • Calories: 185Cholesterol: 78mg
  • Sodium: 351mgProtein: 10g
  • Total Fat: 13gFiber: 1g
  • Carbohydrate: 7g

Ratings & Reviews: 0

Add your review

Top