Cranberry Crab Cakes

6
Servings
90m
Prep Time
20m
Cook Time
1h 50m
Ready In


"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
OK

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.

Tips & Variations


No special items needed.

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