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McCormick® Cranberry-Sage Mini Crab Cakes

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."

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
12 Min

Ready In:
47 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 (2 crab cake) appetizer servings

Ingredients

1/2 cup mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons McCormick® Rubbed Sage
1/2 teaspoon finely grated orange peel
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1/4 teaspoon salt
4 tablespoons butter, divided
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 pound lump crabmeat
1 cup crumbled corn bread
1 egg, lightly beaten

Directions

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.
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.
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.