Crab Cakes with Chive Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 2 tablespoons breadcrumbs dry
• 6 tablespoons yogurt plain fat-free
• 2 tablespoons chives fresh chopped
• 1 teaspoon parsley fresh chopped
• 0.1 teaspoon ground pepper red
• 0.5 teaspoon juice of lemon fresh
• 0.5 cup mayonnaise reduced-fat
• 6 tablespoons mayonnaise reduced-fat
• 2 pounds lump crab meat 
• 1 teaspoon old bay seasoning 
• 2 teaspoons oregano fresh chopped
• 3 tablespoons quick-cooking oats 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• ziploc bags

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.
3. Add 8 patties; cook 2 minutes. Carefully turn patties over. Cook an additional 2 minutes or until golden.
4. 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.
5. Place in zip-top plastic bags; freeze up to 3 months.
6. Thaw cakes overnight in refrigerator.
7. Preheat oven to 40
8. Coat a large baking sheet with cooking spray; place patties on baking sheet in a single layer.
9. Bake at 400 for 20 minutes or until thoroughly heated.
10. To prepare sauce, combine chives and remaining ingredients in a small bowl.
11. Serve with crab cakes.