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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 6 servings |
||
| Calories 229 | ||
| Calories from Fat 67 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 107mg | 35% | |
| Sodium 434mg | 18% | |
| Potassium 455mg | 13% | |
| Total Carbohydrate 14.3g | 4% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2.5g | ||
| Protein 25.0g | 49% | |
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Cranberry Crab Cakes
By: mikekey
Aug 7, 2006
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.
SERVES 6 , 12 cakes
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
Directions
1
In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.2
Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.3
Spray both sides with nonfat cooking spray.4
Spread remaining bread crumbs on a sheet of waxed paper.5
Coat each patty; refrigerate for 1 hour.6
Preheat oven to 400°F.7
Spray baking sheet with nonfat cooking spray.8
Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.9
Serve hot with lemon wedges.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Crab
- Cuisine > North American > United States > Northeastern
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 4 hours
- Dietary > Diabetic
Featured Reviews for This Recipe
From: AKillian24
On Dec 17, 2007
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.
From: twissis
On Dec 1, 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. 
From: French Tart
On Jan 24, 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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