Cranberry Sage Mini Crab Cakes

• 1/2 cup mayonnaise
• 1/4 cup dried cranberries
• 1 1/2 teaspoons McCormick Sage, Rubbed
• 1/2 teaspoon orange peel finely grated
• 1/4 teaspoon mccormick black pepper, coarse ground
• 1/4 teaspoon salt
• 4 tablespoons butter divided
• 1/2 cup chopped celery finely
• 1/4 cup finely chopped onion
• 1 pound lump crabmeat
• 1 cup crumbled corn bread
• 1 egg lightly beaten

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.

mayonnaise, cranberries, orange peel, black pepper, salt, butter, celery finely, onion, lump crabmeat, corn bread, egg

Taken from www.yummly.com/recipe/Cranberry-Sage-Mini-Crab-Cakes-1234990 (may not work)