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Recipe

Sage and Cranberry Crab Cakes

Courtesy of McCormick®

Yield: Yields 24 crab cakes

Servings: 12 (2 crab cakes per person)

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. Serve with cranberry sauce, if desired.

Ingredients

Nutritional Information

      Nutritional Sample Size 2 crab cakes
      Calories (kcal) : 185
      Fat (g): 13
      Cholesterol (mg): 75
      Sodium (mg): 337
      Carbohydrates (g): 7
      Fiber (g): 1
      Protein (g): 10

Preparation

  • Mix mayonnaise, cranberries, sage, pepper and salt in small bowl. Set aside. Melt 1 Tbs. 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 mayonnaise and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
  • Melt remaining 3 Tbs. butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.

Reviews

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Reviews

  • lyricman | 09/17/2013

    made this gluten free which was nice

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