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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. Serve with cranberry sauce, if desired.
Serves 12 (2 crab cakes per person) Yields 24 crab cakes

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crabmeat dried cranberries sage more more

1/2 cup mayonnaise
1/4 cup dried cranberries
1-1/2 tsp. McCormick® Gourmet Collection Sage, Rubbed
1/4 tsp. McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/4 tsp. salt
4 Tbs. butter, divided
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 lb. lump crabmeat
1 cup crumbled corn bread
1 egg, lightly beaten

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.

nutrition information (per serving):
Size : 2 crab cakes; Calories (kcal): 185; Fat (g): 13; Protein (g): 10; Carbohydrates (g): 7; Sodium (mg): 337; Cholesterol (mg): 75; Fiber (g): 1;

photo: Courtesy of McCormick®

October 19, 2011