This is a very different yet wonderful crab cake recipe. I tagged this one because of the ingredients not being the usual things you would see paired with crab meat. It was really good and the combination of the tart cranberries with the crab was a wonderful combination. I served ours over salad greens with a fruit salsa and homemade cranberry remoulade. These make for a delicious meal or if you make little crab cakes, great finger food for a party. You can use fresh or frozen cranberries in this recipe, if using frozen there is no need to thaw them. To view more photo of this recipe or to read more reviews given please click here. Be sure while your there to check out other recipes by this chef he has some really great ones.

Ingredients

1 1/4lbs 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

Method

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. (This is needed)

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.

All photos taken by me unless otherwise stated.