Cranberry Crab Cakes

• 1 1/4 lbs 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

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.
6. Preheat oven to 400u0b0F.
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.
9. Serve hot with lemon wedges.

fresh crabmeat, breadcrumbs, swiss cheese, nonfat yogurt, green onion, parsley, lemon juice, garlic, fresh cranberries, egg

Taken from www.food.com/recipe/cranberry-crab-cakes-180812 (may not work)