15 servings (serving size: 2 crab cakes and about 2 1/2 teaspoons sauce)
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
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
How to Make It
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.
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.
Thaw cakes overnight in refrigerator.
Preheat oven to 400º.
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.
To prepare sauce, combine chives and remaining ingredients in a small bowl. Serve with crab cakes.