"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® Holiday
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1 1/2 teaspoons
McCormick® Sage, Rubbed
finely grated orange peel
McCormick® Black Pepper, Coarse Grind
finely chopped celery
finely chopped onion
crumbled corn bread
egg, lightly beaten
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.
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!
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.
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
McCormick(R) Cranberry-Sage Mini Crab Cakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 113
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