Sage and Cranberry Crab Cakes

Sage and Cranberry Crab Cakes
Write a review
  1. Serves: 12
  2. Serving Size: 2 crab cakes
  3. 1/2 cup mayonnaise
  4. 1/4 cup dried cranberries
  5. 1 1/2 teaspoons McCormick Gourmetâ„¢ Sage, Rubbed Dalmatian
  6. 1/4 teaspoon McCormick Gourmetâ„¢ Black Pepper, Coarse Ground
  7. 1/4 teaspoon salt
  8. 4 tablespoons butter, divided
  9. 1/2 cup finely chopped celery
  10. 1/4 cup finely chopped onion
  11. 1 pound lump crabmeat
  12. 1 cup crumbled corn bread
  13. 1 egg, lightly beaten
  1. Mix mayonnaise, cranberries, sage, 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
  2. Gently mix crabmeat and corn bread in large bowl. Add egg, and mayonnaise and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes
  3. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once