McCormick® Cranberry-Sage Mini Crab Cakes

Ingredients

• 0.3 teaspoon pepper black mccormick®
• 4 tablespoons butter divided
• 0.5 cup celery finely chopped
• 1 cup corn bread crumbled
• 0.3 cup cranberries dried
• 1  eggs lightly beaten
• 1 pound lump crab meat 
• 0.5 cup mayonnaise 
• 0.3 cup onion finely chopped
• 1.5 teaspoons sage mccormick®
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan

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.
2. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
3. Gently mix crabmeat and corn bread in large bowl.
4. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
5. Melt 1 tablespoon of the remaining butter in large skillet on medium heat.
6. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes.
7. Add remaining 2 tablespoons butter as needed.