Cajun Crab Croquettes With Zesty Remoulade Sauce

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 Remoulade Sauce, a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood. Make it a meal: Serve on arugula salad. From EatingWell Magazine December 2006 and posted for ZWT5.

• Ready In: 45 mins
• Serves: 4
• Yields: 8 croquettes

Ingredients

• 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  lb  pasteurized  crabmeat, drained if necessary
• 1  large  egg white
• 3⁄4 cup  plain breadcrumbs, divided
• 1⁄4 cup  reduced-fat mayonnaise
• 1⁄2 teaspoon  freshly grated lemon zest

• ZESTY REMOULADE SAUCE

• 1⁄4 cup  reduced-fat mayonnaise
• 2  tablespoons reduced-fat sour cream
• 2  scallions, finely chopped
• 2  teaspoons  chopped rinsed capers
• 1  tablespoon Dijon mustard
• 1  tablespoon  sweet relish
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Preheat oven to 425°F 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.
5. TO MAKE ZESTY REMOULADE SAUCE:.
6. Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.
7. Serve at room temperature or slightly chilled with croquettes.