Cranberry Crab Cakes

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6
Servings

90m
Prep Time

20m
Cook Time

1h 50m
Ready In

Recipe: #2558

November 14, 2011

Categories: Dinner, Shellfish, Crab meat, Fruit, Cranberry, Appetizers, Pacific Northwest, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Low Fat more

recipe by:
Mikekey

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recipe by:
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."

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (69.1 g)
Calories 138.9
Total Fat - 7.5 g
Saturated Fat - 3.6 g
Cholesterol - 48.6 mg
Sodium - 240.4 mg
Total Carbohydrate - 10.1 g
Dietary Fiber - 1 g
Sugars - 2.3 g
Protein - 8.1 g
Calcium - 204.8 mg
Iron - 0.9 mg
Vitamin C - 7.3 mg
Thiamin - 0.1 mg

Step 1

In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.

Step 2

Gently stir in beaten egg. Form mixture into 12 (3-inch) patties. Spray both sides with nonfat cooking spray.

Step 3

Spread remaining bread crumbs on a sheet of waxed paper. Coat each patty with bread crumbs; refrigerate for 1 hour.

Step 4

Preheat oven to 400°F. Spray baking sheet with nonfat cooking spray.

Step 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.