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.
- 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
- Step 1
- Preheat oven to 425F degrees. Coat a baking sheet with cooking spray.
- Step 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.
- Step 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.
- Step 4
- Bake the croquettes until heated through and golden brown on top, about 20 minutes.
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