Best 2 Sage And Cranberry Crab Cakes Recipes
Indulge in a culinary journey with our tantalizing Sage and Cranberry Crab Cakes, where succulent crab meat meets the vibrant flavors of fresh sage and tart cranberries. These delectable crab cakes are not just a meal, but a symphony of textures and tastes that will leave your palate dancing. Discover the perfect balance of savory and sweet as the delicate crab meat is complemented by the aromatic sage and the tangy burst of cranberries. Paired with a zesty lemon-herb mayonnaise, each bite promises an explosion of flavors that will transport you to a coastal paradise. But that's not all! This article also features a collection of equally enticing recipes that cater to every taste. From the classic allure of Crab Cakes with Old Bay Aioli to the unique fusion of flavors in Crab Rangoon, there's something for every seafood lover. So, come along on this culinary adventure and let your taste buds embark on a journey of pure bliss with our Sage and Cranberry Crab Cakes and the other delectable recipes featured in this article.
Here are our top 2 tried and tested recipes!
SAGE AND CRANBERRY CRAB CAKES
Categories Shellfish
Number Of Ingredients 11
Steps:
- 1. Mix mayonnaise, cranberries and spices in small bowl; set aside. 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. 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. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.
SAGE AND CRANBERRY CRAB CAKES RECIPE RECIPE - (4.6/5)
Provided by rrxing
Number Of Ingredients 11
Steps:
- 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 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.
Tips:
- Choose Fresh Ingredients: Use the freshest crab meat, sage, and cranberries you can find. Fresh ingredients will give your crab cakes the best flavor and texture.
- Don't Overmix the Crab Cakes: Overmixing can make the crab cakes tough. Mix the ingredients just until they are combined.
- Cook the Crab Cakes Over Medium Heat: Cooking the crab cakes over medium heat will help them cook evenly without burning the outside.
- Serve the Crab Cakes with a Dipping Sauce: Serve the crab cakes with a dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.
Conclusion:
Sage and cranberry crab cakes are a delicious and easy-to-make dish. They are perfect for a special occasion or a casual meal. With their unique flavor and texture, these crab cakes are sure to be a hit with everyone who tries them. So next time you are looking for a new seafood recipe, give sage and cranberry crab cakes a try. You won't be disappointed!
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