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.
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):
2 crab cakes;
Photo: Courtesy of McCormick®