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Cajun Crab Croquettes

posted in Food & Drink > Recipes
02/23/2014
  • Crab cakes get a Louisiana spin with Cajun spice and corn. Makes: 4 servings, 2 croquettes each.
    Crab cakes get a Louisiana spin with Cajun spice and corn. Makes: 4 servings, 2 croquettes each.
  • 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

    Instructions:
    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.

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