Crab/Tuna Cakes

4  tablespoons		uncooked quick oats
2  tablespoons		light miracle whip
2  teaspoons		Creole seasoning, or Cajun seasoning, divided
1-1/2  cups		Kikkoman Panko
12  ounces		bumblebee white crab
6  ounces		tuna
1		Large Egg - Raw

Tip: For nutritional information on all the ingredients in Crab/Tuna Cakes just click on each ingredient name. Then adjust the serving size for any Crab/Tuna Cakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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

In a large bowl, combine crabmeat, 2 tablespoons of oats, 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 Panko bread crumbs and remaining teaspoon of seasoning.

Shape crab mixture into 6 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.)