Creole Crab Cakes with Cranberries

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

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


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

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 207 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
cera82v 10y ago

[I posted this recipe.]
cera82v 10y ago

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