Tuesday, June 18, 2013
Baked Crab-Berry Cakes
Feeling crabby? This gourmet seafood dish is sure to cheer you up. There's no denying how berry good these fruit-infused crab cakes are. Sink your claws -- and your teeth -- into this delicious dish. It makes for a shell of a meal.
At a glance
6 servings / 12 cakes
1 1/4 lb. fresh crabmeat, flaked 3/4 cup breadcrumbs 1 cup Swiss cheese, shredded 1/4 cup plain nonfat yogurt 1/3 cup green onions, finely chopped 1/4 cup parsley, minced 2 tbsp. fresh lemon juice 1 tsp. garlic, minced 1/2 cup fresh cranberries, finely chopped 1 egg, lightly beaten
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
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