2 serving olive oil cooking spray (5 one-second sprays per serving)
1 pound lump crabmeat, fresh, jumbo
2 Tbsp uncooked quick oats
1/4 cup roasted red peppers, diced (from a water-packed jar)
2 Tbsp low fat or fat-free mayonnaise
2 tsp Creole seasoning, or Cajun seasoning, divided
1 tsp Dijon mustard
3/4 cup uncooked quick oats

Directions
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

In a large bowl, combine crabmeat, 2 tablespoons of oats, peppers, mayonnaise, 1 teaspoon of seasoning and mustard; mix gently to combine, being careful not to break up crabmeat lumps.

In a shallow dish, combine remaining 3/4 cup of oats and remaining teaspoon of seasoning.

Shape crab mixture into 4 equal patties, about 1-inch thick each. Transfer crab cakes to oat mixture and turn to coat both sides. Transfer crab cakes to prepared baking sheet and coat surfaces with cooking spray.

Bake until crab cakes are firm to the touch and golden brown, about 15 minutes. Yields 1 cake per serving. (Note: These are tasty plain but you can jazz them up with a sauce made from fat-free mayonnaise spiked with horseradish.)