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Sage and Cranberry Crab Cakes Recipe

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Rate this recipe 5/5 (4 Votes)

Ingredients

  • 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, 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

Details

Preparation time 20mins
Cooking time 12mins

Preparation

Step 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.
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.
Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.

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