Crab Cakes with Chive Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
|
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 |
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. 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.
2. 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.
3. Thaw cakes overnight in refrigerator.
4. Preheat oven to 400º.
5. 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.
6. To prepare sauce, combine chives and remaining ingredients in a small bowl. Serve with crab cakes.
|
|