Sage And Cranberry Crab Cakes Food

CRANBERRY-SAGE MINI CRAB CAKES

Steps:

• 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, and 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.

CRANBERRY CRAB CAKES

Steps:

• In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
• Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.
• Spray both sides with nonfat cooking spray.
• Spread remaining bread crumbs on a sheet of waxed paper.
• Coat each patty; refrigerate for 1 hour.
• Preheat oven to 400°F.
• Spray baking sheet with nonfat cooking spray.
• Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
• Serve hot with lemon wedges.

CRANBERRY CRAB CAKES

Steps:

• 1. In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
• 2. Gently stir in beaten egg. Form mixture into 12 (3-inch) patties. Spray both sides with nonfat cooking spray.
• 3. Spread remaining bread crumbs on a sheet of waxed paper. Coat each patty with bread crumbs; refrigerate for 1 hour.
• 4. Preheat oven to 400°F. Spray baking sheet with nonfat cooking spray.
• 5. Place patties on sheet and bake 20 minutes or until crispy, turning over half way through. Serve hot with lemon wedges. Top with some aioli or tarter sauce if desired.