I think that I am going to make these tonight. They sound really good!!
Cajun Crab Cakes
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POINTS® Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Works with Simply Filling
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| These slightly spicy, crisp crab cakes are flavorful winners thanks to fat-free mayonnaise, roasted red peppers, Dijon mustard and Cajun seasoning. |
Ingredients
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1 spray(s) olive oil cooking spray |
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1 pound(s) lump crabmeat, fresh, jumbo |
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2 Tbsp uncooked quick oats |
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1/4 cup(s) roasted red peppers, diced (from a water-packed jar) |
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2 Tbsp fat-free mayonnaise |
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1 tsp Cajun seasoning |
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1 tsp Dijon mustard |
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3/4 cup(s) uncooked quick oats |
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1 tsp Cajun seasoning |
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1 spray(s) olive oil cooking spray |
Instructions
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- In a large bowl, combine crabmeat, 2 tablespoons of oats, peppers, mayonnaise, 1 teaspoon of Cajun seasoning and mustard; mix gently to combine, being careful not to break up crabmeat lumps.
- In a shallow dish, combine remaining 3/4 cup of oats and remaining teaspoon of Cajun seasoning.
- Shape crab mixture into 4 equal patties, about 1-inch thick each. Transfer crab cakes to oat mixture and turn to coat both sides. Transfer crab cakes to prepared baking sheet and coat surfaces with cooking spray.
- Bake until crab cakes are firm to the touch and golden brown, about 15 minutes. Yields 1 cake per serving.
Notes
- Our crab cakes are tasty without a sauce. Or you can jazz them up with a combination of fat-free mayonnaise and horseradish.
Chef Tips
- We renovated Cajun Crab Cakes by:
- Creating a seasoned coating from fiber-rich oats instead of flour.
- Opting for fat-free mayonnaise instead of the full-fat variety.
- Baking the crab cakes instead of pan-frying them in oil.
posted @ Tuesday, January 26, 2010 5:29 PM