McCormick® Cranberry-Sage Mini Crab Cakes

McCormick® Cranberry-Sage Mini Crab Cakes

McCormick(R) Holiday 0

"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."

Ingredients 47 m {{adjustedServings}} servings 171 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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  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, 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.
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Reviews 5

  1. 6 Ratings


Good recipe, but if you are using canned crab meat and your cornbread is moist (mine was), you need to drain it REALLY well! My first few didn't hold up in the skillet but the consistency was better once I squeezed the life out of them.

Jennifer Noble Ethridge

I made this dish to take to a friend's holiday dinner party. They were absolutely delicious! They were moist and light - You could taste the freshly zested orange peel...I did make a lemon buerre blanc sauce to go with them, but they tasted good on their own! My husband said we need to have these again soon!

Kim Scott Lakin

These were excellent and I would have given it 5 stars but I changed up the recipe. First of all I added a half bag of dried cranberries as 1/4 c. was not enough. I fried them in butter and canola oil as the butter burned. I used 1 tbsp of sage. I also made a remoulade sauce to go with these, which was a combination of mayo, stone ground mustard, diced onions and a few drops of franks red hot. These were very good! Will make again.