1.5 teaspoons crab boil seasoning (recommended: Old Bay)
1 tablespoon dijon mustard
0.5 teaspoon ground pepper black
0.5 cup cup heavy whipping cream sour low-fat
3 pounds lump crab meat fresh canned (or an equal amount of lump crabmeat)
3 tablespoons oats (regular or quick-cooking)
2 teaspoons olive oil
1 teaspoon oregano dried
3 tablespoons seasoned bread crumbs dry
Equipment
bowl
frying pan
oven
Directions
Watch how to make this recipe.
Preheat oven to 400 degrees F.
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.
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.
Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.
