Cranberry-Sage Mini Crab Cakes
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- Level: Easy
- Total: 47 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 12 min
- Yield: Makes 12 (2-crab cake) appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 188
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 70 mg
- Sodium
- 376 mg
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.
- Level: Easy
- Total: 47 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 12 min
- Yield: Makes 12 (2-crab cake) appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 188
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 70 mg
- Sodium
- 376 mg
Ingredients
Directions
- 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.
