McCormick® Cranberry-Sage Mini Crab Cakes

McCormick® Cranberry-Sage Mini Crab Cakes

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"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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47 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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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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 be...

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 bue...

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 cano...

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 ...

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 be...