CRANBERRY CRAB CAKES

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Cranberry Crab Cakes image

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 cranberries can be used. No need to thaw.

Provided by Mikekey *

Categories     Seafood Appetizers

Time 1h50m

Number Of Ingredients 11

1 1/4 lb fresh cooked crab meat, flaked
3/4 c breadcrumbs
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
1 egg. lightly beaten
nonfat cooking spray

Steps:

  • 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. Spray both sides with nonfat cooking spray.
  • 3. Spread remaining bread crumbs on a sheet of waxed paper. Coat each patty with bread crumbs; refrigerate for 1 hour.
  • 4. Preheat oven to 400°F. Spray baking sheet with nonfat cooking spray.
  • 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.

*** Explore more Cranberry Crab Cakes Recipes »

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #appetizers     #seafood     #american     #diabetic     #crab     #dietary     #pacific-northwest     #northeastern-united-states     #shellfish     #4-hours-or-less

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