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

Instructions

Preheat oven to 400
degrees F.

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil, oregano, and
black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick. Freeze (up to 3 months) or
refrigerate remainder of filling (up to 24 hours) for another use. Heat oil in a large, oven-proof skillet.
Add crab cakes and saute 2 to 3 minutes per side, until golden brown. Transfer pan to oven and bake 20
minutes, until crab cakes are cooked through.

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