- Olive oil cooking spray
- 1 pound lump crabmeat
- 4 scallions, chopped
- 2 tablespoons fresh herbs such as dill, chives, or tarragon
- 1/2 cup olive oil–based mayonnaise
- 1/4 cup ground flaxseeds
- 1/4 cup quick-cooking rolled oats
- 2 tablespoons hemp seeds
- 1/2 teaspoon seafood seasoning such as reduced-sodium Old Bay
- 1/2 pound romaine lettuce
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Position a rack in the center of the oven. Coat a baking sheet with olive oil cooking spray.
- Pick through the crabmeat to make sure there aren’t any shells. Set aside.
- Put the scallions, fresh herbs, mayonnaise, and flaxseeds in a large bowl and stir well to combine. Add the crabmeat and give it a gentle toss.
- Place the oats, hemp seeds, and seafood seasoning on a plate. Toss with your fingers to mix.
- Form the crabmeat mixture into four 4-inch-wide patties and press into the oat-seed mixture. Transfer to the prepared baking sheet. Mist the tops with olive oil cooking spray and transfer to the oven. Broil for 3–5 minutes until the tops are golden.
- Place the romaine in a large bowl along with the olive oil and the vinegar and toss well. Divide the romaine salad among four plates. Top each plate with two crab cakes and serve immediately.