8 Reviews

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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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.

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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.

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The Flying Chef June 12, 2009

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.

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AKillian24 December 17, 2007

We had our annual holiday dinner party last nite & I served these great crab cakes w/Smoked Salmon Crostini + my Gravlaxsosa (The Real Deal) as part of a combo starter plate. To my surprise, crabmeat is not available here in Iceland so we always bring a supply of it back w/us from the U.S. I used grated Asiago cheese, dried & plumped cranberries + an extra egg to better bind the mixture since it seemed a little dry to me. My minor chgs worked extremely well as the cakes held together well during cooking & were both crispy & nicely browned on the outside + moist & full of flavor on the inside. I would never have guessed that the combo of crabmeat & cranberries could be so wonderful. I really loved them, my guests raved about them & they looked so pretty on the plate beside the green of the cucumber used in the crostini. I wish I had extra stars for your recipe, so thx for sharing this keeper & new favorite recipe w/us. :-)

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twissis December 01, 2007

DIVINE! A healthy recipe with no mayo...you can really taste the crab and the fresh cranberries add that "something special" - you'll love this! I used one pound of crab and kept everything else the same (using panko for the bread crumbs) and it was perfect!

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FLKeysJen October 14, 2007

A delicious and wonderful LOW FAT baked crabcake recipe!! I did not have any swiss cheese, so I used some grated low-fat cheddar, and as it is strong in flavour, I only used 3/4 cup instead of 1 cup. I used high quality tinned crabmeat and they still tasted great! I very much liked the flavour of the tart cranberries with the crab & the fact these are oven baked was perfect- NO kitchen smells or standing by the hob all the time. I made them the night before so they were well chilled. Unusual recipe which worked for me. Thanks Mike - has gone into my seafood cookbook.

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French Tart January 24, 2007
Cranberry Crab Cakes