Cranberry-Sage Mini Crab Cakes

Cranberry Sage Mini Crab Cakes recipes

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.


  • 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


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

Yield: 12 (2 crab cake) appetizer servings | Prep Time: 20 min
Refrigerate Time: 15 min | Cook Time: 12 min

per serving Calories: 185 Fat: 13 g Carbohydrates: 7 g Cholesterol: 78 mg Sodium: 351 mg Fiber: 1 g Protein: 10 g

Recipe and photo credit (used with permission): McCormick