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Ingredients
US|METRIC
12 SERVINGS
- 1/2 cup mayonnaise
- 1/4 cup dried cranberries
- 1 1/2 tsp. McCormick Sage, Rubbed
- 1/2 tsp. orange peel (finely grated)
- 1/4 tsp. mccormick black pepper, coarse ground
- 1/4 tsp. salt
- 4 Tbsp. butter (divided)
- 1/2 cup chopped celery (finely)
- 1/4 cup finely chopped onion
- 1 lb. lump crabmeat
- 1 cup crumbled corn bread
- 1 egg (lightly beaten)
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Directions
- 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.
- 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.
- 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.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium310mg13% |
| Potassium160mg5% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber0g0% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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