Off-The-Hook Crab Cakes
- 1/2 cup mayonnaise
- 11/2 teaspoons dried sage
- 1/4 teaspoon each: salt, coarsely ground pepper
- 1/2 stick (1/4 cup) butter
- 1 rib celery, finely chopped
- 1/2 small onion, finely chopped
- 1 pound lump crabmeat
- 1 cup crumbled cornbread
- 1 egg, lightly beaten
- Mix together mayonnaise and spices in a small bowl; set aside. Melt 1 tablespoon of the butter in a small skillet over medium heat. Add celery and onion. Cook, stirring, until softened, about 5 minutes. Set aside to cool, about 5 minutes. Gently mix crabmeat and cornbread in large bowl. Add egg, mayonnaise and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. Melt remaining 3 tablespoons butter in large skillet over medium heat. Add crab cakes; cook, turning once, until golden brown on both sides, about 6 minutes.
mayonnaise, sage, ubc, ubc, celery, onion, lump crabmeat, cornbread, egg
Taken from www.epicurious.com/recipes/member/views/off-the-hook-crab-cakes-50038781 (may not work)