appetizer

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.
20m
PREP TIME
12m
COOK TIME
185
CALORIES
11
INGREDIENTS

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Ingredients 12 (2 crab cakes) Servings

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

TIPS AND TRICKS

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

NUTRITION INFORMATION

(per Serving)

Appetizers

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