Cranberry Crab Cakes

Total Time
1hr 40mins
Prep 1 hr 20 mins
Cook 20 mins

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.

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.

Reviews

(8)
Most Helpful

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!

ellie_ January 04, 2013

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.

Jacqueline in KY December 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.

The Flying Chef June 12, 2009

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