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.
4 servings, 2 croquettes each
Active Time: 30 minutes |
Total Time: 50 minutes
3 teaspoons canola oil, divided
1 small onion, finely diced
1/2 cup finely diced green bell pepper
1/2 cup frozen corn kernels, thawed
1 1/2 teaspoons Cajun seasoning, divided
1 pound pasteurized crabmeat, drained if necessary
1 large egg white
3/4 cup plain dry breadcrumbs, divided
1/4 cup reduced-fat mayonnaise
1/2 teaspoon freshly grated lemon zest
Preheat oven to 425nF. Coat a baking sheet with cooking spray.
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.
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.
Bake the croquettes until heated through and golden brown on top, about 20 minutes.
Per serving :
7 g Fat;
1 g Sat;
2 g Mono;
132 mg Cholesterol;
23 g Carbohydrates;
27 g Protein;
2 g Fiber;
942 mg Sodium;
148 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 3 very lean meat, 1/2 fat