McCormick® Cranberry-Sage Mini Crab Cakes
Recipe from McCormick®

Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.


McCormick® Cranberry-Sage Mini Crab Cakes

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Ingredients
  • 1/2  cup
    mayonnaise
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  • 1/4  cup
    dried cranberries
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  • 1-1/2  teaspoons
    McCormick® Rubbed Sage
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  • 1/2  teaspoon
    finely grated orange peel
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  • 1/4  teaspoon
    McCormick® Coarse Ground Black Pepper
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  • 1/4  teaspoon
    salt
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  • 4  tablespoons
    butter, divided
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  • 1/2  cups
    finely chopped celery
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  • 1/4  cup
    finely chopped onion
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  • 1  pound
    lump crabmeat
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  • 1  cup
    crumbled corn bread
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  • 1 
    egg, lightly beaten
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Directions
1.
Mix mayonnaise, cranberries, sage, orange peel, 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, cranberry, and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
3.
Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
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