Cranberry Sage Crab Cakes

These were tasty. I liked the stuffing, celery and cranberry flavor with the crab.  good!

Cranberry Sage Crab Cakes
1/3 cup fat free mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons McCormick® Sage, Rubbed
1/2 teaspoon finely grated orange peel
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon salt
cooking spray
3/4 cup finely chopped celery
1/4 cup finely chopped onion
2 (6oz) cans crabmeat, drained
¾ c. StoveTop cornbread stuffing mix
1 egg white

Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Spray skillet with cooking spray. Add celery and onion to skillet; cook and stir 5 minutes or until tender. Cool slightly. Gently mix crabmeat and stuffing in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 13 crab cakes. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes.

Yield: 13 crab cakes. Per crab cake= 89 Calories; 1g Fat (8.9% calories from fat); 7g Protein; 12g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 455mg Sodium.

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