Ingredients:
- amounts above are to make enough crab cakes for 12 servings or to make crabcakes plus crab-corn chowder, crab-stuffed poblano peppers, and hot artichoke-crab dip
Directions:
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 498.17 Kcal (2086 kJ) | ||
| Calories from fat | 146.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.29g | 25% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 3% | |
| Sodium | 725.88mg | 30% | |
| Potassium | 93.77mg | 2% | |
| Total Carbs | 11.23g | 4% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 70.49g | 141% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 126.48 Kcal (530 kJ) | ||
| Calories from fat | 37.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 25% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 3% | |
| Sodium | 184.29mg | 30% | |
| Potassium | 23.81mg | 2% | |
| Total Carbs | 2.85g | 4% | |
| Sugars | 0.1g | 2% | |
| Dietary Fiber | 0.2g | 3% | |
| Protein | 17.9g | 141% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.1mg | 3% | |
| Calcium | 15mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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