McCormick® Cranberry-Sage Mini Crab Cakes Recipe - Allrecipes.com
McCormick(R) Cranberry-Sage Mini Crab Cakes Recipe
  • READY IN 47 mins

McCormick® Cranberry-Sage Mini Crab Cakes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 (2 crab cake) appetizer servings Change Servings
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  • PREP

    20 mins
  • COOK

    12 mins
  • READY IN

    47 mins

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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Reviews More Reviews

Dec 07, 2011

Good recipe, but if you are using canned crab meat and your cornbread is moist (mine was), you need to drain it REALLY well! My first few didn't hold up in the skillet but the consistency was better once I squeezed the life out of them.

 
Dec 04, 2011

I made this dish to take to a friend's holiday dinner party. They were absolutely delicious! They were moist and light - You could taste the freshly zested orange peel...I did make a lemon buerre blanc sauce to go with them, but they tasted good on their own! My husband said we need to have these again soon!

 

6 Ratings

Dec 19, 2011

These were excellent and I would have given it 5 stars but I changed up the recipe. First of all I added a half bag of dried cranberries as 1/4 c. was not enough. I fried them in butter and canola oil as the butter burned. I used 1 tbsp of sage. I also made a remoulade sauce to go with these, which was a combination of mayo, stone ground mustard, diced onions and a few drops of franks red hot. These were very good! Will make again.

 
Jan 08, 2012

By far the best crab cake I have ever had, followed the recipe as written, cooking in butter is a MUST. Made a sauce to go with them with 3/4 cup jellied cranberry sauce 3/4 cup white sugar 3/4 cup white vinegar -- mix all ingredients with a wire whisk and reduce on medium heat -- YUM!

 
Dec 25, 2011

These were absolutely loved and devoured at our Christmas Eve celebrations! Little tricky to make. I prepared as written, the batter is pretty wet, so I placed it in the fridge a good houur before forming these. I placed them raw on cookie trays and refridgerated overnight, then sauted in peanut oil. I served with a cranberry dipping sauce from this site, perfect combination! These would be best prepared and served immediately, but given my time contraints they came out well. Next time I will add more cornbread, and perhaps place the formed cakes in the freezer just a few minutes before sauteeing. Thanks for sharing this recipe, delicious. Dipping sauce recipe (I tripled & added orange zest) http://allrecipes.com/recipe/leftover-turkey-spring-rolls-with-cranberry-sweet-and-sour-dipping-sauce/detail.aspx

 

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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