Sage And Cranberry Crab Cakes Recipes

CRANBERRY-SAGE MINI CRAB CAKES

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)

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.

SAGE AND CRANBERRY CRAB CAKES

Steps:

• 1. Mix mayonnaise, cranberries and spices in small bowl; set aside. 2. 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. 3. Gently mix crabmeat and corn bread in large bowl. Add egg, mayonnaise and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. 4. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.

CRANBERRY SAGE MINI CRAB CAKES

Steps:

• 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.
• 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.
• 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

Steps:

• Mix mayonnaise, cranberries, sage, pepper and salt in small bowl. Set aside. Melt 1 Tbs. 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 Tbs. butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.

CRAB CAKES WITH CRANBERRY REMOULADE RECIPE

Steps:

• 1. Heat 2 ounces of clarified butter and sauté the peppers and scallions until tender. Transfer to a mixing bowl, let cool and stir in mayonnaise, mustard, egg, and cajun seasoning. Mix well. 2. Gently fold in crabmeat, dried cranberries, and panko and form mixture into 54-1 1/2 ounce balls. Bread each cake in regular breadcrumbs and refrigerate for at least 30 minutes before cooking. 3. Use remaining 8 ounces clarified butter to sauté crab cakes until golden on each side. Serve 2 per person with 2 ounces of cranberry remoulade (recipe follows). Garnish with baby greens and lemon wedges. CRANBERRY REMOULADE: 1. In stainless steel bowl, combine mayonnaise, scallions, capers, and Ocean Spray Whole Berry Cranberry Sauce. Refrigerate until needed. Makes 27 Servings

CRANBERRY CRAB CAKES

Steps:

• Mix the egg, 1/4 of a cup of the chips, cranberries, mayonnaise, and dressing.
• Drop one tablespoon at a time into the remaining 1/2 cup of crushed chips and coat.
• Heat oil in a large skillet, using medium heat. My stove only needs to be set to five but may vary.
• Transfer with a fork to frying pan and flatten slightly
• Fry about two minutes on each side or until golden.
• I tend to do 1-3 at a time, by the time the second cake is added it's time to flip the first, when the third is added, the first is done, etcetera.

MCCORMICK® CRANBERRY-SAGE MINI CRAB CAKES

Steps:

• 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.
• Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
• 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.

CRANBERRY CRAB CAKES

Steps:

• In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
• Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.
• Spray both sides with nonfat cooking spray.
• Spread remaining bread crumbs on a sheet of waxed paper.
• Coat each patty; refrigerate for 1 hour.
• Preheat oven to 400°F.
• Spray baking sheet with nonfat cooking spray.
• Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
• Serve hot with lemon wedges.