These Zesty Cranberry Crab Cakes are a delightful twist on a classic seafood dish, combining the sweetness of cranberries with the savory flavors of crab and herbs.
Combine the crabmeat, cheese, yogurt, green onions, parsley, lemon juice, garlic, and cranberries in a mixing bowl.
Ensure all ingredients are evenly distributed for consistent flavor.
Add the beaten egg to the mixture and gently fold to combine.
Be gentle to avoid breaking the crabmeat pieces.
Form the mixture into 12 equal-sized patties.
Use slightly wet hands to prevent sticking.
Coat each patty with bread crumbs and place on a waxed paper-lined tray.
Press the bread crumbs gently to ensure they adhere well.
Refrigerate the patties for 1 hour to firm up.
Chilling helps the patties hold their shape during cooking.
Preheat the oven to 400°F and prepare a baking sheet with nonstick spray.
Ensure the oven is fully preheated for even cooking.
Place the patties on the baking sheet and bake for 20 minutes, flipping halfway through.
Flip the patties carefully to maintain their shape.
Serve the crab cakes hot with lemon wedges on the side.
Garnish with additional parsley for a fresh touch.
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