Cranberry Crab Cakes

Mikekey's Note:

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 12.0 cakes

• 1 ¼ lbs fresh crabmeat , flaked
• ¾ cup breadcrumbs
• 1 cup swiss cheese , shredded
• ¼ cup plain nonfat yogurt
• 1⁄3; cup green onion , finely chopped
• ¼ cup parsley , minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic , minced
• ½ cup fresh cranberries , finely chopped
• 1 egg , lightly beaten

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.

Reviews

[Jacqueline in KY]

There were excellent, my father and I both enjoyed them and he doesn't usually like crab cakes. They have a little more fat in them that I prefer, couldn't take it, I am going from the nutrition values. But the amt. of protein out weighed the fat so for me it was a good choice. I will be making these again.

[The Flying Chef]

Excellent little crab cakes!!! I would never have thought of a combination like this, but they work really well and are delicious. The only thing I found that I had to do was to add one more egg, but mine were on the small side apart from that followed the recipe. I served ours over salad greens with a fresh fruit salsa and my own homemade cranberry remoulade. I can not wait to make this again when I have a family gathering, as we all love crab cakes and I know they will love these. The crab meat with the tart cranberries really is a wonderful blend. Thanks Mike for a really great recipe that I have saved into favourites.

[AKillian24]

Great take on a Crab Cake. I'm always looking for something to serve with champange, that this recipe is a great for the Holidays. I used Jarlsberg light swiss, and would probably use full fat next time as I think it would have added that last little 'depth' in flavor to hit perfection. The combonation of the green onion, cranberries and parmesan are amazing. I mixed up everything minus the egg a few hours ahead of time. Fantastic recipe. Mine did take a bit longer to bake... closer to 30 minutes, but well worth the wait.