Cranberry and Sage Crabcakes

Makes 12 servings, 24 crabcakes


1/2 cup mayonnaise 

1/3 cup Paradise Meadow Julienne Dried Cranberries 

3 tablespoons fresh sage, finely chopped

1/4 teaspoon 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 


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 Tbs. butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.



Tips and tricks for cooking & baking with cranberries.