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."
 
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Ready In:
45mins
Ingredients:
17
Yields:
8 croquettes
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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
     
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