Oh My goodness these look good, just had to share!! McCormick really has some yummy recipes, click here to see more of their yummy stuff!
Makes 12 (2 crab cake) appetizer servings.
Prep Time: 20 minutes
Refrigerate Time: 15 minutes
Cook Time: 12 minutes
INGREDIENTS
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
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, 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.
NUTRITION INFORMATION
per serving
Calories: 185
Fat: 13 g
Carbohydrates: 7 g
Cholesterol: 78 mg
Sodium: 351 mg
Fiber: 1 g
Protein: 10 g
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