Ingredients
-
1 1/4
-
3/4
-
1
-
1/4
-
1/3
-
1/4
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Cranberry Crab Cakes, 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 , 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!, 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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Steps
|
1
Done
|
In a Medium Bowl, Toss Crab With 1/4 Cup Bread Crumbs and Cheese, Yogurt, Green Onions, Parsley, Lemon Juice, Garlic and Cranberries. |
|
2
Done
|
Gently Stir in Beaten Egg. Form Mixture Into 12 (3-Inch) Patties. |
|
3
Done
|
Spray Both Sides With Nonfat Cooking Spray. |
|
4
Done
|
Spread Remaining Bread Crumbs on a Sheet of Waxed Paper. |
|
5
Done
|
Coat Each Patty; Refrigerate For 1 Hour. |
|
6
Done
|
Preheat Oven to 400f. |
|
7
Done
|
Spray Baking Sheet With Nonfat Cooking Spray. |
|
8
Done
|
Place Patties on Sheet and Bake 20 Minutes or Until Crispy, Turning Over Half Way Through. |
|
9
Done
|
Serve Hot With Lemon Wedges. |
