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Sage and Cranberry Crab Cakes

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.

Makes 12 (2 crab cake) servings.

Prep Time: 20 minutes

Refrigerate Time: 15 minutes

Cook Time: 12 minutes

1/2 cup mayonnaise

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Sage and Cranberry Crab Cakes (continued)

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

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Sage and Cranberry Crab Cakes (continued)

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.

per serving

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Sage and Cranberry Crab Cakes (continued)

Calories: 185

Fat: 13 g

Carbohydrates: 7 g

Cholesterol: 75 mg

Sodium: 337 mg

Fiber: 1 g

Protein: 10 g

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