Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat); 1/2 cup lowfat sour cream; 3 tablespoons oats (regular or quick-cooking); 3 tablespoons seasoned dry bread crumbs; 1 tablespoon Dijon mustard; 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay); 1 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 2 teaspoons olive oil; ***Amounts above are to make enough crab cakes for 12 servings OR to make crabcakes plus Crab-Corn Chowder, Crab-Stuffed Poblano Peppers, and Hot Artichoke-Crab Dip

Servings: persons

3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat)
1/2 cup lowfat sour cream
3 tablespoons oats (regular or quick-cooking)
3 tablespoons seasoned dry bread crumbs
1 tablespoon Dijon mustard
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 teaspoons olive oil
***Amounts above are to make enough crab cakes for 12 servings OR to make crabcakes plus Crab-Corn Chowder, Crab-Stuffed Poblano Peppers, and Hot Artichoke-Crab Dip

1
Preheat oven to 400 degrees F.
2
In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil, oregano, and black pepper.
3
Gently mix ingredients together, being careful not to break up crabmeat.
4
Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick.
5
Freeze (up to 3 months) or refrigerate remainder of filling (up to 24 hours) for another use.
6
Heat oil in a large, oven-proof skillet.
7
Add crab cakes and saute 2 to 3 minutes per side, until golden brown.
8
Transfer pan to oven and bake 20 minutes, until crab cakes are cooked through.
9
Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat), 1/2 cup lowfat sour cream, 3 tablespoons oats (regular or quick-cooking), 3 tablespoons seasoned dry bread crumbs, and more.

Yes, Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes

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