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Baked Crab-Berry Cakes

This gourmet seafood dish is a New England-inspired twist on traditional Maryland crab cakes. With sweet meat infused with tart berries, this meal is something you can sink your claws, and teeth, into. Mix it up as a simple meal or serve it as an appetizer at your next get-together.


Baked Crab-Berry Cakes

Ingredients

For 6 people

  • 20 ounce(s) fresh crabmeat, flaked
  • 3/4 cup(s) breadcrumbs
  • 1/4 cup(s) plain nonfat yogurt
  • 1 cup(s) Swiss cheese, shredded
  • 1/3 cup(s) green onions, finely chopped
  • 4 tablespoon(s) parsley, minced
  • 2 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) garlic, minced
  • 1/4 cup(s) fresh cranberries, finely chopped
  • 1 egg, lightly beaten

Directions

In a medium bowl, toss crab with 1/4-cup breadcrumbs 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 breadcrumbs on a sheet of waxed paper. Coat each patty; refrigerate for 1 hour. Preheat oven to 400 degrees. Spray baking sheet with non-fat cooking spray and place patties on sheet and bake 20 minutes or until crispy, turning over half way through. Serve hot with lemon wedges.
Ready in 1 3/4 hour

Nutrition facts

  • Kcal: 207.91 kcal
  • Fibers (g): 1.15g
  • Sodium (mg): 817.47mg
  • Carbs: 16.99g
  • Fat: 5.76g
  • Saturated fat (g): 3.32g
  • Proteins: 20.11g