Cranberry Crab Cakes
100 mins (prep 80, cooking 20)
10 ingredients
12 servings
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.

Categories:  northeastern-u.s. , north-american , american , shellfish , <-4-hours , pacific-northwest , appetizer , diabetic , crab , time-to-make ,
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Serving Size (46.75 g)
Servings 12
Amount per Serving
Calories 150.11 Calories from Fat 59.13
% Daily Value *
Total Fat 6.57g 121.26%
Saturated Fat 3.76g 225.44%
Trans Fat 0.0g %
Cholesterol 18.14mg 72.56%
Sodium 145.38mg 72.69%
Total Carbohydrate 14.71g 58.86%
Dietary Fiber 2.11 g 101.21%
Sugars 1.86 g %
Protein 8.69g 208.47%
Vitamin A 522.15IU% Vitamin C 7.17mg%
Calcium 243.37mg% Iron 1.88mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh crabmeat, plain nonfat yogurt, fresh lemon juice, fresh cranberries