Cranberry Crab Cakes

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.


☆☆☆☆☆ 0 votes

1 Hr 30 Min
20 Min


  • 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.

Printable Recipe Card

About Cranberry Crab Cakes

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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