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.
20m
PREP TIME
12m
COOK TIME
185
CALORIES
11
INGREDIENTS
Servings: 12 (2 crab cakes)
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup dried cranberries
- 1 1/2 teaspoons McCormick Gourmet™ Organic Sage Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic 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
INSTRUCTIONS
- 1 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
- 2 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
- 3 Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once
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