
Sage and Cranberry Crab Cakes
Makes 12 ServingsIngredients
* | 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 |
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Instructions
1 | Mix mayonnaise, cranberries and spices in a small bowl; set aside. |
2 | 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. |
3 | Gently 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. |
4 | Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once. |
Notes
- 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
Source
Recipe courtesy of McCormick & Company, Inc. For more recipes, visit www.mccormick.com.