Cranberry-Sage Mini Crab Cakes

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.
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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
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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. 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. 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. 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.