Crab Cakes

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings, plus enough mixture for 2 more meals and a snack
Level:
Easy

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

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.


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