Crab Cakes (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
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. Gently mix ingredients together, being careful not to break up crabmeat.
3. Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick. Freeze (up to 3 months) or refrigerate remainder of filling (up to 24 hours) for another use. Heat oil in a large, oven-proof skillet. Add crab cakes and saute 2 to 3 minutes per side, until golden brown. Transfer pan to oven and bake 20 minutes, until crab cakes are cooked through.
4. Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.
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