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Photo of: McCormick(R) Cranberry-Sage Mini Crab Cakes

McCormick® Cranberry-Sage Mini Crab Cakes

Submitted by: 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.

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My Crab Cakes

Submitted by: Rod Mowery

Great crab cakes with lots of flavor and spice. Serve with a crisp white wine!

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Crab Cakes with Red Pepper Sauce

Submitted by: Joylyn Trickel

Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes. --Joylyn Trickel

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Best Ever Crab Cakes

Submitted by: LINDACHEK

A quick and easy crab cake that features buttery round crackers, tarragon, green onions, and red pepper flakes.

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Crab Cakes with Curried Yogurt Sauce

Submitted by: KEISHADRAILEY

Living In: Saint Louis, Missouri, USA

A spicy yogurt sauce is drizzled over tender, tasty crab cakes. Serve them with rice and make them the main course!

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Perfect Crab Cakes With Green Onions

Submitted by: USA WEEKEND columnist Pam Anderson

Perfect crab cakes are heavy on crab and light on filler; these are seasoned with green onions and Old Bay®.

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Lori's Famous Crab Cakes

Submitted by: SLJ6

Peppers, green onions, parsley, and plenty of seasonings make these crab cakes a memorable mealtime hit!

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Mini Crab Cakes with Creamy Picante Sauce

Submitted by: Campbell's Kitchen

Restaurant crab cakes can't compete with this simply delicious recipe. Our crab cakes have just enough breadcrumbs to hold them together... and the 2-ingredient dipping sauce is divine!

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New England Crab Cakes

Submitted by: Jenna T

This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.

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Cajun Crab Cakes (No Breadcrumbs)

Submitted by: Tracy

Living In: New Orleans, Louisiana, USA

These Creole-spiced shell fish morsels make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake.

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