Cranberry Crab Cakes

Name: Cranberry Crab Cakes
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 lb fresh cooked crab meat, flaked; 3/4 c breadcrumbs; 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

By Mikekey *
@Mikekey

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 whole cranberries can be used. No need to thaw.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

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Serves:

Prep:

1 Hr 30 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

1 1/4 lb

fresh cooked crab meat, flaked
3/4 c

breadcrumbs
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

Step-by-Step

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