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.
Save Recipe Print
Cranberry-Sage Mini Crab Cakes
Total:
47 min
Prep:
20 min
Inactive:
15 min
Cook:
12 min
Yield:
Makes 12 (2-crab cake) appetizer servings
Level:
Easy
Total:
47 min
Prep:
20 min
Inactive:
15 min
Cook:
12 min
Yield:
Makes 12 (2-crab cake) appetizer servings
Level:
Easy

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Mini Watermelon Cake Cups

Recipe courtesy of Food Network Kitchen

Mini Crab Cakes with Mango Salsa

Recipe courtesy of Food Network

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Crab Cakes

Recipe courtesy of Tyler Florence

Crab Cakes

Crab Cakes

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories