Crab Cakes with Chive Sauce Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robin Miller
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
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
Instructions
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 400 º.
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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