Cranberry Crab Cakes

“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.”
READY IN:
1hr 40mins
SERVES:
6
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

Directions

  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.
  3. Spray both sides with nonfat cooking spray.
  4. Spread remaining bread crumbs on a sheet of waxed paper.
  5. Coat each patty; refrigerate for 1 hour.
  6. Preheat oven to 400°F.
  7. Spray baking sheet with nonfat cooking spray.
  8. Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
  9. Serve hot with lemon wedges.

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