Cranberry and Sage Crab Cakes
Crab cake-obsessed and sad that it's only a summer treat? Crab cakes can actually be enjoyed any time of year, and they're especially delicious for fall when you add dried cranberries and sage. Light and fluffy on the inside, crisp and perfectly pan seared on the outside, these are great to share as appetizers.
- 2 5 ounce cans high-quality lump crabmeat
- Juice of 1 lemon
- 1 small red onion, finely chopped
- 3/4 cup dried cranberries
- 3 tablespoons finely chopped sage
- 3 tablespoons light mayonnaise
- 1 large egg, lightly beaten
- 2 cups panko, divided
- 2 tablespoons canola oil, divided
- Sea salt
- Stir crabmeat, lemon juice, onion, cranberries, and sage together in a medium bowl. Add mayonnaise, mixing until all ingredients are evenly coated. Add egg, stir to combine, and then stir in 1 cup panko. Use your hands to shape mixture into patties 1 inch thick and 2 inches in diameter, making sure they are packed tightly enough to hold together without crumbling.
- Place remaining 1 cup panko in a shallow dish. Dredge patties in panko to thinly coat. Place on a baking sheet.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add enough patties to fill pan without crowding (you will need to cook in batches) and cook until golden brown, about 2 to 3 minutes. Use a thin metal spatula to gently flip each cake and cook 2 to 3 additional minutes until browned on the other side. Transfer to a paper-towel-lined plate to drain. Add remaining 1 tablespoon oil to pan and cook remaining patties.
- Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2011
Per serving: 269 kcal cal., 8 g fat (1 g sat. fat), 289 mg sodium, 1 g fiber, 12 g sugar, 12 g pro., 57 mg calcium. Percent Daily Values are based on a 2,000 calorie diet