SAGE AND CRANBERRY CRAB CAKES

SAGE AND CRANBERRY CRAB CAKES image

Number Of Ingredients 11

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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:

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.