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Crab Cakes

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings, plus enough mixture for 2 more meals and a snack
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3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat)

1/2 cup low-fat 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


  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. Gently mix ingredients together, being careful not to break up crabmeat.
  3. 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.
  4. Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.

Cook’s Note

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.

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