Best 2 Sage And Cranberry Crab Cakes Recipes

Sage and cranberry crab cakes are a delicious and sophisticated dish that can be enjoyed as an appetizer or main course. The combination of savory crab, sweet cranberries, and aromatic sage creates a unique and unforgettable flavor profile that is sure to impress your guests. This article provides a comprehensive guide to help you create the best sage and cranberry crab cakes, from selecting the freshest ingredients to perfecting the cooking technique. You will learn how to make a flavorful crab cake mixture, incorporate the perfect balance of seasonings, and achieve a crispy golden-brown exterior while maintaining a tender and succulent interior. With our expert tips and techniques, you can easily prepare these exquisite crab cakes at home and enjoy a culinary masterpiece that will leave your taste buds tantalized.

Here are our top 2 tried and tested recipes!

SAGE AND CRANBERRY CRAB CAKES

SAGE AND CRANBERRY CRAB CAKES image

Categories Shellfish

Number Of Ingredients 11

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

Steps:

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.

SAGE AND CRANBERRY CRAB CAKES RECIPE RECIPE - (4.6/5)

Sage and Cranberry Crab Cakes Recipe Recipe - (4.6/5) image

Provided by rrxing

Number Of Ingredients 11

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

Steps:

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

Tips:

Choose fresh ingredients. The fresher the ingredients, the better the crab cakes will taste. Look for lump crab meat that is firm and white, and fresh cranberries that are plump and red.
Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Gently fold the ingredients together until they are just combined.
Cook the crab cakes over medium heat. This will help to prevent them from burning on the outside while remaining raw on the inside.
Serve the crab cakes immediately. Crab cakes are best when served hot, so don't let them sit around for too long before eating.

Conclusion:

Sage and cranberry crab cakes are a delicious and elegant dish that is perfect for any occasion. With their crispy exterior and flavorful interior, these crab cakes are sure to be a hit with your family and friends. So next time you're looking for a special dish to serve, give these crab cakes a try. You won't be disappointed!