ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab Cakes with Chive Sauce

Yield 15 servings (serving size: 2 crab cakes and about 2 1/2 teaspoons sauce)
We brown the cakes before freezing them, so they go from the freezer to the table in less than 30 minutes. For a light supper, serve a couple of crab cakes with a tossed green salad. Garnish with chives.

Ingredients

  • Crab Cakes:
  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons quick-cooking oats
  • 2 tablespoons dry breadcrumbs
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds lump crabmeat, shell pieces removed
  • Cooking spray
  • Sauce:
  • 2 tablespoons chopped fresh chives
  • 6 tablespoons plain fat-free yogurt
  • 6 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 96
  • caloriesfromfat 29 %
  • fat 3.1 g
  • satfat 0.6 g
  • monofat 0.2 g
  • polyfat 0.5 g
  • protein 12.8 g
  • carbohydrate 3.8 g
  • fiber 0.2 g
  • cholesterol 61 mg
  • iron 0.7 mg
  • sodium 351 mg
  • calcium 74 mg

How to Make It

  1. To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring gently just until mixture is combined and will hold a shape. Divide mixture into 30 equal portions (about 2 tablespoons each), shaping each into a 2-inch patty.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 8 patties; cook 2 minutes. Carefully turn patties over. Cook an additional 2 minutes or until golden. Place patties on a large baking sheet in a single layer. Repeat procedure with cooking spray and remaining patties. Cover patties with plastic wrap, and freeze until firm. Place in zip-top plastic bags; freeze up to 3 months.

  3. Thaw cakes overnight in refrigerator.

  4. Preheat oven to 400º.

  5. Coat a large baking sheet with cooking spray; place patties on baking sheet in a single layer. Bake at 400° for 20 minutes or until thoroughly heated.

  6. To prepare sauce, combine chives and remaining ingredients in a small bowl. Serve with crab cakes.