This Crab Cakes recipe is easy to follow and packed with flavor. A delicious Food Network favorite. Try it today.
Ingredients
Instructions
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.
Nutrition
- Serving Size
- 1 of 4 servings
- Calories
- 408
- Fat Content
- 10g
- Saturated Fat Content
- 4g
- Carbohydrate Content
- 11g
- Fiber Content
- 1g
- Sugar Content
- 0g
- Protein Content
- 65g
- Cholesterol Content
- 340mg
- Sodium Content
- 2016mg
