cranberry crab cakes
(1 rating)
These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen cranberries can be used. No need to thaw.
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(1 rating)
yield
6 serving(s)
prep time
1 Hr 30 Min
cook time
20 Min
method
Bake
Ingredients For cranberry crab cakes
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1 1/4 lbfresh cooked crab meat, flaked
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3/4 cbreadcrumbs
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1 cswiss cheese, shredded
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1/4 cyogurt, plain and non-fat
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1/3 cgreen onions, finely chopped
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1/4 cfresh italian parsley, minced
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2 Tbspfresh lemon juice
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1 tspgarlic, minced
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1/2 cfresh cranberries, finely chopped
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1egg. lightly beaten
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nonfat cooking spray
How To Make cranberry crab cakes
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1In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
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2Gently stir in beaten egg. Form mixture into 12 (3-inch) patties. Spray both sides with nonfat cooking spray.
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3Spread remaining bread crumbs on a sheet of waxed paper. Coat each patty with bread crumbs; refrigerate for 1 hour.
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4Preheat oven to 400°F. Spray baking sheet with nonfat cooking spray.
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5Place patties on sheet and bake 20 minutes or until crispy, turning over half way through. Serve hot with lemon wedges. Top with some aioli or tarter sauce if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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