Cajun Crab Croquettes

Food & Recipes

 

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

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Makes: 4 servings

Serving Size: 2 croquettes each

• Calories246
• Fat6 g
  • Saturated fat1 g
  • Mono Fat2 g
  
  

Cholesterol132 mg

Carbohydrates23 g

• Dietary fiber2 g

Protein27 g

Sodium942 mg

Potassium141 mg

* Nutritional Guidelines based on the USDA's MyPlate Standards.

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