Creole Crab Cakes with Cranberries

4 Servings
100% would make this recipe for Creole Crab Cakes with Cranberries again.

Serve these crab cakes as a starter for a holiday dinner or as a simple supper accompanied by a salad. (Shape magazine 11-05)

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Creole Crab Cakes with Cranberries Ingredients

Cooking spray	1/3 cup Cranberries fresh, frozen or dried
12 ounces Jumbo lump crabmeat	2 tablespoons Fat-free mayonnaise
1/2 cup+2 tablespoon Instant oats divided	1 teaspoon Dijon mustard

Instructions for Creole Crab Cakes with Cranberries

1. Preheat oven to 400F. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine crabmeat, 2 tablespoons of the oats, cranberries, mayonnaise, mustard and 1 teaspoon of Creole seasoning. Mix gently to combine, being careful not to break up crabmeat. In a shallow dish, stir remaining oats and seasoning together with a fork.
3. Shape crab mixture into 4 equal-size patties, about 1 inch thick. Transfer crab cakes to oat/spice mixture and turn to coat both sides. Place crab cakes on prepared baking sheet and spray the tops and sides with cooking spray. Bake 15 minutes, until crab cakes are golden brown and firm to the touch. Serve immediately.

Main Ingredient: CrabCuisine: American

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