main meals

Ingredients

	1 spray(s) olive oil cooking spray
	1 pound(s) lump crabmeat, fresh, jumbo
	2 Tbsp uncooked quick oats
	1/4 cup(s) roasted red peppers, diced (from a water-packed jar)
	2 Tbsp fat-free mayonnaise
	1 tsp Cajun seasoning
	1 tsp Dijon mustard
	3/4 cup(s) uncooked quick oats
	1 tsp Cajun seasoning
	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:
  1. Creating a seasoned coating from fiber-rich oats instead of flour.
     
     
  2. Opting for fat-free mayonnaise instead of the full-fat variety.
     
     
  3. Baking the crab cakes instead of pan-frying them in oil.