Sage and Cranberry Crab Cakes

By á-58

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.

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

Preparation

Step 1

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.