Cajun Crab Croquettes With Zesty Remoulade Sauce

Submitted by kitty.rock

"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: 45mins
• Ingredients: 17
• Yields: 8 croquettes
• Serves: 4

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.

Reviews

[Kittencalrecipezazz]

delicious, I did a few changes to this, I added in 2 minced garlic cloves and cayenne pepper, I also did some amount adjustments and used a whole egg in place of the white, for the remoulade sauce I also added in minced garlic and increased the capers, great recipe Kitty, thanks for posting, I made this for ZWT