Crab Cakes With Chive Sauce

Prep Time: 30 Minutes

Cook Time: 36 Minutes

Ready In: 66 Minutes

Servings: 15

These can be made ahead and frozen. From Cooking Light November 2006

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 fresh ground black pepper

2 lbs lump crabmeat, shell pieces removed

cooking spray

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

Directions:

1. CRAB CAKES: Combine first 9 ingredients in a large bowl, stirring gently just until mixture is combined and will hold a shape.
2. Divide mixture into 30 equal portions (about 2 tablespoons each), shaping each into a 2-inch patty.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add 8 patties; cook 2 minutes. Carefully turn patties over. Cook an additional 2 minutes or until golden.
5. Place patties on a large baking sheet in a single layer.
6. Repeat procedure with cooking spray and remaining patties.
7. Cover patties with plastic wrap, and freeze until firm.
8. Place in zip-top plastic bags; freeze up to 3 months.
9. TO BAKE: Thaw cakes overnight in refrigerator.
10. Preheat oven to 400º.
11. Coat a large baking sheet with cooking spray; place patties on baking sheet in a single layer.
12. Bake for 20 minutes or until thoroughly heated.
13. SAUCE: Combine chives and remaining ingredients in a small bowl. Serve with crab cakes.

By RecipeOfHealth.com