cranberry crab cakes
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.
prep time
1 Hr 30 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 1/4 pounds fresh cooked crab meat, flaked
- 3/4 cup breadcrumbs
- 1 cup swiss cheese, shredded
- 1/4 cup yogurt, plain and non-fat
- 1/3 cup green onions, finely chopped
- 1/4 cup fresh italian parsley, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic, minced
- 1/2 cup fresh cranberries, finely chopped
- 1 - egg. lightly beaten
- - nonfat cooking spray
How To Make cranberry crab cakes
-
Step 1In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
-
Step 2Gently stir in beaten egg. Form mixture into 12 (3-inch) patties. Spray both sides with nonfat cooking spray.
-
Step 3Spread remaining bread crumbs on a sheet of waxed paper. Coat each patty with bread crumbs; refrigerate for 1 hour.
-
Step 4Preheat oven to 400°F. Spray baking sheet with nonfat cooking spray.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes