Follow the steps in order for the best result.
In a medium-sized mixing bowl, gently combine the flaked crabmeat with 1/4 cup of breadcrumbs, shredded Swiss cheese, nonfat plain yogurt, finely chopped green onions, minced parsley, fresh lemon juice, minced garlic, and finely chopped fresh cranberries. Ensure the ingredients are well distributed throughout the crabmeat.
Carefully incorporate the lightly beaten egg into the crab mixture. Be gentle to avoid breaking up the crabmeat too much. The egg will help bind the ingredients together.
Shape the crab mixture into approximately 12 patties, each about 3 inches in diameter. These will be your cranberry crab cakes.
Lightly spray both sides of each crab cake patty with nonfat cooking spray. This will help them crisp up nicely in the oven.
Spread the remaining breadcrumbs evenly on a sheet of waxed paper. Gently coat each crab cake patty with the breadcrumbs, ensuring they are well covered. This will give them a lovely crispy exterior.
Place the breaded crab cakes in the refrigerator and chill for about 1 hour. This helps them firm up and hold their shape during baking.
Preheat your oven to 400°F (200°C).
Spray a baking sheet with nonfat cooking spray to prevent the crab cakes from sticking.
Arrange the chilled crab cake patties on the prepared baking sheet. Make sure they are spaced out evenly.
Bake in the preheated oven for approximately 20 minutes, or until the crab cakes are golden brown and crispy. About halfway through the baking time, carefully flip the crab cakes over to ensure even cooking on both sides.
Once the cranberry crab cakes are cooked through and crispy, remove them from the oven and serve hot. These are delicious served with fresh lemon wedges for squeezing over the top.