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:
45mins
SERVES:
4
YIELD:
8 croquettes
UNITS:
US

Ingredients Nutrition

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.

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