Crab Cakes

Name: Crab Cakes
Ingredients: 3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat); 1/2 cup lowfat sour cream; 3 tablespoons oats (regular or quick-cooking); 3 tablespoons seasoned dry bread crumbs; 1 tablespoon Dijon mustard; 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay); 1 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 2 teaspoons olive oil; ***Amounts above are to make enough crab cakes for 12 servings OR to make crabcakes plus Crab-Corn Chowder, Crab-Stuffed Poblano Peppers, and Hot Artichoke-Crab Dip

10 ingredients

9 steps

Ingredients

3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat)
1/2 cup lowfat sour cream
3 tablespoons oats (regular or quick-cooking)
3 tablespoons seasoned dry bread crumbs
1 tablespoon Dijon mustard
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 teaspoons olive oil
***Amounts above are to make enough crab cakes for 12 servings OR to make crabcakes plus Crab-Corn Chowder, Crab-Stuffed Poblano Peppers, and Hot Artichoke-Crab Dip

Directions

1

Preheat oven to 400 degrees F.
2

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil, oregano, and black pepper.
3

Gently mix ingredients together, being careful not to break up crabmeat.
4

Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick.
5

Freeze (up to 3 months) or refrigerate remainder of filling (up to 24 hours) for another use.
6

Heat oil in a large, oven-proof skillet.
7

Add crab cakes and saute 2 to 3 minutes per side, until golden brown.
8

Transfer pan to oven and bake 20 minutes, until crab cakes are cooked through.
9

Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.