Crab Cakes With Chive Sauce

• Crab Cakes:
• 1/2 cup reduced-fat mayonnaise
• 3 tablespoons quick-cooking oats
• 2 tablespoons dry breadcrumbs
• 2 teaspoons chopped fresh oregano
• 1 teaspoon Old Bay seasoning
• 1 teaspoon chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 2 pounds lump crabmeat, shell pieces removed
• Cooking spray
• Sauce:
• 2 tablespoons chopped fresh chives
• 6 tablespoons plain fat-free yogurt
• 6 tablespoons reduced-fat mayonnaise
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon ground red pepper

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. Add 8 patties; cook 2 minutes. Carefully turn patties over. Cook an additional 2 minutes or until golden. 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. Place in zip-top plastic bags; freeze up to 3 months.
3. Thaw cakes overnight in refrigerator.
4. Preheat oven to 400u0b0.
5. Coat a large baking sheet with cooking spray; place patties on baking sheet in a single layer. Bake at 400u0b0 for 20 minutes or until thoroughly heated.
6. To prepare sauce, combine chives and remaining ingredients in a small bowl. Serve with crab cakes.

mayonnaise, quickcooking oats, breadcrumbs, fresh oregano, bay seasoning, parsley, mustard, freshly ground black pepper, lump crabmeat, cooking spray, fresh chives, yogurt, mayonnaise, lemon juice, ground red pepper

Taken from www.myrecipes.com/recipe/crab-cakes-with-chive-sauce (may not work)