Rating: 4.6 stars
3 Ratings
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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.

Source: EatingWell Magazine, December 2006


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. 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.


Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

2 croquettes
270 calories; protein 26.9g; carbohydrates 24.2g; dietary fiber 1.9g; sugars 3.6g; fat 7.5g; saturated fat 1g; cholesterol 135.4mg; vitamin a iu 134.4IU; vitamin c 17.7mg; folate 45.8mcg; calcium 168.1mg; iron 6.7mg; magnesium 16.6mg; potassium 151.4mg; sodium 933.1mg; thiamin 0.2mg; added sugar 1g.

1 1/2 starch, 3 lean meat, 1/2 fat