Ingredients

1/2 cup mayonnaise

1/4 cup dried cranberries

1 1/2 teaspoons McCormick® Gourmet Collection Sage, Rubbed

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

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

Preparation

  1. Mix mayonnaise, cranberries and spices 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. Add egg, mayonnaise and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
  4. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.