Thanksgiving Crab Cake Recipe

Here is a great Recipe that incorporates Crab Cakes in your Thanksgiving Dinner. I recently served these Thanksgiving Crab Cakes, featuring cranberry and sage at a party and they were a hit. Please test out this crab cake recipe and let me know if the cranberry compliments the delicate crab cake.

Thanksgiving Crab Cakes- Sage and Cranberry Mini Crab Cakes

This crab cake recipe is serves 4 full size Thanksgiving Crab Cakes or 12 Mini Cakes.

• 1/2 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 cup dried cranberries
• 1 1/2 teaspoons sage
• 1/2 teaspoon finely grated orange peel
• 1/4 teaspoon coarsely ground black pepper
• 4 tablespoons room temperature butter
• 1/2 cup chopped celery
• 1/4 cup finely chopped onion
• 1 pound lump crabmeat
• 1 cup crumbled corn bread
• 1 egg, lightly beaten

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.

This recipe was originally by developed by McCormick & Co.
Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading