Cranberry Sage Mini Crab Cakes

Name: Cranberry Sage Mini Crab Cakes
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 12
Cuisine: Global
Ingredients: 4 Tbsps butter, divided; 118 milliliters celery; 237 milliliters crumbled corn bread; 454 grams crabmeat; 59 milliliters dried cranberries; 1 egg; 0 teaspoons McCormick® Black Pepper Coarse Ground; 118 milliliters mayonnaise; 59 milliliters finely chopped onion; 2 teaspoons McCormick® Sage Rubbed; 0 teaspoons salt

Cranberry Sage Mini Crab Cakes might be just the hor d'oeuvre you are searching for. One serving contains 160 calories, 8g of protein, and 12g of fat. This pescatarian recipe serves 12. A mixture of mayonnaise, sage rubbed, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 32 minutes.

Ingredients

Servings:

4Tbsps

butter, divided 118milliliters

celery 237milliliters

crumbled corn bread 454grams

crabmeat 59milliliters

dried cranberries 1

egg 0teaspoons

McCormick® Black Pepper Coarse Ground 118milliliters

mayonnaise 59milliliters

finely chopped onion 2teaspoons

McCormick® Sage Rubbed 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.