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Cranberry Sage Mini Crab Cakes
- Prep Time: 20 mins
- Cook Time: 12 mins
Your FlavorPrint
7 matching flavors
Overview
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
Ingredients
Serves:
Makes 12 (2 crab cake) appetizer servings.
Nutritional information
(amount per servings)
Total Calories: 185
Sodium: 351mg
Fat: 13g
Carbohydrates: 7g
Cholesterol: 78mg
Protein: 10g
Fiber: 1g
Directions Directions
- 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 Tips
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.
Featured Flavor
This recipe features Sage, Rubbed. Here are a few more delicious ways to use it.
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