Cranberry Crab Cakes

Even though these are baked, not fried, they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!)

Category: Appetizers

Cuisine: American

☆☆☆☆☆

Ready in 2 hours
by

Ingredients

1 1/4 lbs fresh crabmeat flaked

3/4 cup breadcrumbs

1 cup swiss cheese shredded

1/4 cup plain nonfat yogurt

1/3 cup green onion finely chopped

1/4 cup parsley minced

2 tablespoons fresh lemon juice

1 teaspoon Garlic minced

1/2 cup fresh cranberries finely chopped

1 Egg lightly beaten

cooking spray


Directions

In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries. Gently stir in beaten egg. Form mixture into 12 (3-inch) patties. Spray both sides with nonfat cooking spray. Spread remaining bread crumbs on a sheet of waxed paper. Coat each patty; refrigerate for 1 hour. Preheat oven to 400°F. Spray baking sheet with nonfat cooking spray. Place patties on sheet and bake 20 minutes or until crispy, turning over half way through. Serve hot with lemon wedges.

Reviews


NOTE: Frozen whole cranberries can be used. No need to thaw. Makes 12 cakes. Serving=2 cakes. [I posted this recipe.]

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