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Cajun Crab Croquettes

Cajun Crab Croquettes
This Recipe Is:

WebMD Recipe from EatingWell.com

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Rémoulade Sauce. Make it a meal: Serve on arugula salad.

Ingredients
Prep: 30 | Total Time: 50
  • 3 teaspoons
    canola oil, divided
  • 1 small
    onion, finely diced
  • 1/2 cup
    green bell pepper, finely diced
  • 1/2 cup
    frozen corn kernels, thawed
  • 1 1/2 teaspoons
    Cajun seasoning, divided
  • 1 pound
    crabmeat, pasteurized, drained if necessary
  • 1 large
    egg white
  • 3/4 cup
    plain dry breadcrumbs, divided
  • 1/4 cup
    reduced-fat mayonnaise
  • 1/2 teaspoon
    lemon zest, freshly grated
Instructions
  1. Preheat oven to 425F degrees. Coat a baking sheet with cooking spray.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.
  3. Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.
  4. Bake the croquettes until heated through and golden brown on top, about 20 minutes.

 

Nutritional Information

Makes: 4 servings
Serving Size: 2 croquettes each
  • Calories246
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol132 mg
  • Carbohydrates23 g
    • Dietary fiber2 g
  • Protein27 g
  • Sodium942 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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