Cranberry Crab Cakes

READY IN: 1hr 40mins
Recipe by Outta Here

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.

Top Review by ellie_

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!

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a