Ingredients
½ cup mayonnaise
1½ teaspoons dried sage
¼ teaspoon each: salt, coarsely ground pepper
½ stick (¼ cup) butter
1 rib celery, finely chopped
½ small onion, finely chopped
1 pound lump crabmeat
1 cup crumbled cornbread
1 egg, lightly beaten
Preparation
Mix together mayonnaise and spices in a small bowl; set aside. Melt 1 tablespoon of the butter in a small skillet over medium heat. Add celery and onion. Cook, stirring, until softened, about 5 minutes. Set aside to cool, about 5 minutes. Gently mix crabmeat and cornbread in large bowl. Add egg, mayonnaise and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. Melt remaining 3 tablespoons butter in large skillet over medium heat. Add crab cakes; cook, turning once, until golden brown on both sides, about 6 minutes.
