Crab Cakes with Chive 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.

Yield: 15 servings (serving size: 2 crab cakes and about 2 1/2 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 29%
  • Fat: 3.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.8g
  • Carbohydrate: 3.8g
  • Fiber: 0.2g
  • Cholesterol: 61mg
  • Iron: 0.7mg
  • Sodium: 351mg
  • Calcium: 74mg


  • 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


  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.
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