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Sage and Cranberry Crab Cakes
Makes 12 Servings
*1/2 cup mayonnaise
*1/4 cup dried cranberries
*1 1/2 teaspoons McCormick Gourmet Collection Sage, Rubbed
*1/4 teaspoon McCormick Gourmet Collection Black Pepper, Coarse Grind
*1/4 teaspoon salt
*4 tablespoons butter or margarine, divided
*1/2 cup finely chopped celery
*1/4 cup finely chopped onion
*1 pound fresh or frozen backfin crabmeat, such as dungeness crab, stone crab or Alaskan king crab, well drained
*1 cup crumbled corn bread
*1 egg, lightly beaten
1Mix mayonnaise, cranberries and spices in a small bowl; set aside.
2Melt 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.
3Gently mix crabmeat and corn bread in large bowl. Add egg, mayonnaise mixture and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
4Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.
  • The classic flavors of holiday stuffing, including sage, corn bread and cranberries complement these miniature crab cakes, which are a perfect warm-up to a holiday feast or party. Serve with cranberry sauce, if desired.
  • Prep Time: 20 minutes
  • Refrigerate: 15 minutes
  • Cook Time: 12 minutes
  • Makes 12 (2 crab cake) Servings

Recipe courtesy of McCormick & Company, Inc. For more recipes, visit