Mccormick Cranberry Sage Mini Crab Cakes Recipes

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CRANBERRY-SAGE MINI CRAB CAKES



Cranberry-Sage Mini Crab Cakes image

Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.

Provided by Food Network

Categories     appetizer

Time 47m

Yield Makes 12 (2-crab cake) appetizer servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons McCormick® Sage, Rubbed
1/2 teaspoon finely grated orange peel
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
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

Steps:

  • 1. Mix mayonnaise, cranberries, sage, orange peel, 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 cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
  • 3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.

SAGE AND CRANBERRY CRAB CAKES RECIPE RECIPE - (4.6/5)



Sage and Cranberry Crab Cakes Recipe Recipe - (4.6/5) image

Provided by rrxing

Number Of Ingredients 11

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

Steps:

  • 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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