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
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