Mustard Dill Weed Crab Cakes


  • Fresh Crab Meat
  • Uncooked Quick Cooking Oatmeal
  •  Diced Red Onion
  • Diced Celery
  • Egg Whites
  • Minced Garlic
  • Fat Free Mayonnaise
  • Fat Free Ranch Dressing
  • Dijon Mustard
  • Dash Garlic Salt
  • Dill Weed Seasoning
  • Dash Cayenne Pepper (Optional)


  1. Preheat a Teflon pan with olive oil cooking spray over medium heat.
  2. Inspect the crab meat to make sure that there are no broken shells.
  3. In a large mixing bowl mix together the crab meat, oatmeal, vegetables, egg whites, minced garlic, fat free mayonnaise, fat free ranch dressing, Dijon mustard and seasonings.
  4. Form the mixture into medium sized patties.
  5. Place patties into preheated pan and cook both sides of the crab cakes until brown each side is brown.
  6. Be sure to only turn crab cakes over one time.