“These can be made ahead and frozen. From Cooking Light November 2006”
1hr 6mins

Ingredients Nutrition


  1. CRAB CAKES: Combine first 9 ingredients in a large bowl, stirring gently just until mixture is combined and will hold a shape.
  2. Divide mixture into 30 equal portions (about 2 tablespoons each), shaping each into a 2-inch patty.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  4. Add 8 patties; cook 2 minutes. Carefully turn patties over. Cook an additional 2 minutes or until golden.
  5. Place patties on a large baking sheet in a single layer.
  6. Repeat procedure with cooking spray and remaining patties.
  7. Cover patties with plastic wrap, and freeze until firm.
  8. Place in zip-top plastic bags; freeze up to 3 months.
  9. TO BAKE: Thaw cakes overnight in refrigerator.
  10. Preheat oven to 400º.
  11. Coat a large baking sheet with cooking spray; place patties on baking sheet in a single layer.
  12. Bake for 20 minutes or until thoroughly heated.
  13. SAUCE: Combine chives and remaining ingredients in a small bowl. Serve with crab cakes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a