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.
Cooking Light NOVEMBER 2006
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.
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