Crabcake with Cranberry and Sage

For ~ 2 -4


  • 1/2 lb lump crabmeat
  • 1/2 cup fresh bread crumbs
  • 1/4 cup finely chopped celery
  • 1/8 cup finely chopped pearl onion
  • 1 <= medium egg, lightly beaten
  • 1 tsp fresh, extra finely chopped sage
  • 1/8 cup dried cranberries
  • 1/4 cup mayonnaise
  • 2 tbsp butter
  • 1/8 tsp black pepper
  • 1/8 tsp salt


  1. In a small bowl, mix together mayonnaise, cranberries, sage, salt and pepper
  2. Melt 1 tbsp butter on medium heat in a small skillet, cook onion and celery until tender
  3. Gently mix crabmeat and bread crumb in a large bowl, add in egg and mixture from steps 1 & 2, toss to coat well
  4. Shape into about 8 crabcakes and refrigerate for 15 mins
  5. Melt remaining butter in skillet on medium heat, cook crabcakes till golden brown, turning once
  6. Bon appétit! ;)

Serving suggestions:  Salad, melons, white wine …

NOTES: You may use dried/rubbed thyme and any types of onions. I think I would prefer adding just slightly more finely chopped celery and onion next time, but it’s up to you. Dried cranberries can probably be substituted with dried cherries. Make sure you squeeze the crabcakes tightly enough when shaping them, otherwise they’d fall apart during the cooking process. There, I think I am done with crabmeat for a while  😉

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Filed under appetizer, breakfast, Main Dish, Seafood, Side Dish

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