Crabcake obsessed and depressed that it’s only a summer treat? That’s where the smart and clever Cali girl in me comes to the rescue. Crabcakes can be for any time of year, especially for fall. Add in some dried cranberries and sage and you’ve got a treat called Cranberry Sage Crabcakes. Light and fluffy on the inside, crisp and perfectly pan seared on the outside. Share with the girls on a night in or invite that hot date over for a cozy fall bite!
Cranberry Sage Crab Cakes
For the crab cakes
One 4-ounce can lump crabmeat, canned is a-ok when it’s high quality
Juice of 1 lemon
1 small red onion, finely chopped
3/4 cup dried cranberries
3 tablespoons finely chopped sage, fresh
2 tablespoon canola oil
3 tablespoons light mayonnaise
1 large egg, lightly beaten
2 cups panko
2 tablespoons canola oil
season with sea salt
Stir the crabmeat, lemon juice, dried cranberries and sage together in a medium bowl. Stir in the mayonnaise, mixing until all of the ingredients are evenly coated. Add the mayonnaise and the egg, stir to combine, and then stir in 1 cup of breadcrumbs. Use your hands to shape the mixture into 2-inch-patties that are 1 inch thick, making sure they are packed tightly enough to hold together without crumbling.
Place the remaining 1 cup of breadcrumbs in a shallow dish. Coat each patty with a thin layer of breadcrumbs and then place them on a baking sheet.
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add 1 tablespoon canola oil …add enough patties to fill the pan without crowding it (you will need to cook the crabcakes in a few batches) and cook until golden-brown, 2 to 3 minutes. Use a thin metal spatula to gently flip the crabcake and brown the other side, an additional 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon of oil to the pan and cook the rest of the crab cakes.