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

Nutritional Information

For 1 serving
Calories: 185
Sodium: 337mg
Fat: 13g
Carbohydrates: 7g
Cholesterol: 75mg
Fiber: 1g
Protein: 10g

Sage and Cranberry Crab Cakes

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

Directions

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.

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