Baked Tuna 'Crab' Cakes

Baked Tuna 'Crab' Cakes

20
Chinadoll_82 0

"A delicious alternative to the original."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 251 cals
Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
  2. In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
  3. Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
  4. Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
  5. Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.

Reviews

20
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I normally won't review a recipe unless I follow it to a T, but since this one hadn't been rated, I thought I would let others know it is really good. I was a little dubious, myself, and only ch...

Most helpful critical review

This was the first thing I've ever made that my husband refused to eat. They were really dry and not appetizing at all.

I normally won't review a recipe unless I follow it to a T, but since this one hadn't been rated, I thought I would let others know it is really good. I was a little dubious, myself, and only ch...

I LOVE these tuna cakes!! We have made them at least 5 times and every time they come out perfect. I didn't have cornmeal so I used seasoned bread crumbs, added more garlic & used frozen shred...

use more bread crumb and add parmasean. more olive oil, possibly brown in a pan before baking because outside of cakes tend to dry out. FIND A GOOD SAUCE

This might actually be a 5 star recipe but I did not have several of the ingredients on hand. The tuna cakes turned out to be very delicous even though I didn't include the green onions, jalape...

This was the first thing I've ever made that my husband refused to eat. They were really dry and not appetizing at all.

These were delicious. I had grilled the veggies called for the night before w/ the exception of the green onions. I rough chopped those veggies and then put them in my small food processor. I us...

This is perfect as written and is my favorite recipe by far for anything tuna. SO yummy!

Pretty good... I chose this recipe because it wasn't fried and is low in fat. I thought they were really good and tasted a little like crab cakes. They were good with cocktail sauce. I also a...

Wonderful recipe! Cheap and it makes a ton of yummy food. The spicy pepper gives these tuna cakes a subtle kick. I didn't use sour cream and the dish still turned out great. I baked them a l...