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.