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


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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
egg. lightly beaten
nonfat cooking spray

How to Make Cranberry Crab Cakes


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

Printable Recipe Card

About Cranberry Crab Cakes

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

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