Real Recipes From Real Home Cooks ®

cranberry crab cakes

(1 rating)
Recipe by
Mikekey *
Seattle, WA

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.

(1 rating)
yield 6 serving(s)
prep time 1 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For cranberry crab cakes

  • 1 1/4 lb
    fresh cooked crab meat, flaked
  • 3/4 c
  • 1 c
    swiss cheese, shredded
  • 1/4 c
    yogurt, plain and non-fat
  • 1/3 c
    green onions, finely chopped
  • 1/4 c
    fresh italian parsley, minced
  • 2 Tbsp
    fresh lemon juice
  • 1 tsp
    garlic, minced
  • 1/2 c
    fresh cranberries, finely chopped
  • 1
    egg. lightly beaten
  • nonfat cooking spray

How To Make cranberry crab cakes

  • 1
    In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
  • 2
    Gently stir in beaten egg. Form mixture into 12 (3-inch) patties. Spray both sides with nonfat cooking spray.
  • 3
    Spread remaining bread crumbs on a sheet of waxed paper. Coat each patty with bread crumbs; refrigerate for 1 hour.
  • 4
    Preheat oven to 400°F. Spray baking sheet with nonfat cooking spray.
  • 5
    Place 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.

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