Sage And Cranberry Crab Cakes

• 1/2 cup mayonnaise
• 1/4 cup dried cranberries
• 1 1/2 teaspoons McCormick(R) Gourmet Collection Sage, Rubbed
• 1/4 teaspoon McCormick(R) Gourmet Collection 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

1. 1. Mix mayonnaise, cranberries and spices in small bowl; set aside.
2. 2. 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.
3. 3. Gently mix crabmeat and corn bread in large bowl. Add egg, mayonnaise and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
4. 4. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.

mayonnaise, cranberries, collection, collection black pepper, salt, butter, celery, onion, lump crabmeat, corn bread, egg

Taken from www.epicurious.com/recipes/member/views/sage-and-cranberry-crab-cakes-50058543 (may not work)