Cranberry Crab Cakes
Recipe: #2558
November 14, 2011
Categories: Crab meat, Cranberry, Appetizers Pacific Northwest, Oven Bake, Low Fat, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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