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Cranberry and Sage Crab Cakes

Cranberry and Sage Crab Cakes


  • 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


  1. 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.
  2. Place remaining 1 cup panko in a shallow dish. Dredge patties in panko to thinly coat. Place on a baking sheet.
  3. 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

Nutrition Information

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


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