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    Cranberry Crab Cakes

    Cranberry Crab Cakes. Photo by The Flying Chef

    1/5 Photos of Cranberry Crab Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr 20 mins

    20 mins

    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.

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    Serves: 6



    Units: US | Metric


    1. 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. 2
      Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.
    3. 3
      Spray both sides with nonfat cooking spray.
    4. 4
      Spread remaining bread crumbs on a sheet of waxed paper.
    5. 5
      Coat each patty; refrigerate for 1 hour.
    6. 6
      Preheat oven to 400°F.
    7. 7
      Spray baking sheet with nonfat cooking spray.
    8. 8
      Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
    9. 9
      Serve hot with lemon wedges.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on January 04, 2013


      I picked this recipe to use up cranberries -- these are delicious and the combination of ingredients were wonderful and made a wonderful dinner accompanied with salad. We did cook them a bit longer than suggested, but for the first time I ever made crab cakes these were a very definite success. Thanks for sharing this keeper!

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    • on December 12, 2009


      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.

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    • on June 12, 2009


      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.

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    Read All Reviews (8)


    Nutritional Facts for Cranberry Crab Cakes

    Serving Size: 1 (166 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 229.1
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 3.7 g
    Cholesterol 107.7 mg
    Sodium 434.0 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 1.2 g
    Sugars 2.5 g
    Protein 24.9 g

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