Brockman-Williams Party - Crab Cakes with Chive Sauce

Crab Cakes with Chive Sauce (myrecipes.com), prepared by Kathy Williams

1/2 cup reduced fat mayonnaise

3 tbs quick-cooking oats

2 tbs dry breadcrumbs

2 tsp chopped fresh oregano

1 tsp old bay seasoning

1 tsp fresh chopped parsley

1 tsp Dijon mustard

1/4 tsp ground black pepper

2 pounds lump crabmeat, shell pieces removed

cooking spray

Sauce:

2 tbs chopped fresh chives

6 tbs plain fat-free yogurt

6 tbs reduced fat mayonnaise

1/2 tsp fresh lemon juice

1.8 tsp ground red pepper

Preparation:

1. Combine first 9 ingredients in large bowl, stirring gently until mixture is combined and will hold a shape.  
2. Divide mixture into 30 equal portions (about 2 tblspns each) shaping each into a two inch patty.
3. Heat a large nonstick skillet over medium-high heat.  
4. Coat pan with cooking spray.  Add 8 patties cook 2 minutes.  Carefully turn patties ver.  Cool 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.  Place in a zip-top bag and freeze for up to 3 months.
8. Thaw cakes overnight in refrigerator.
9. Preheat oven to 400 degrees
10. Coat a large baking sheet with cooking spray, place patties on baking sheet in a single layer.  
11. Bake at 400 degrees for 20 minutes or until thoroughly heated.
12. To prepare sauce, combine chives and remaining ingredients in a small bowl.  Serve with crab cakes.