Cajun Crab Cakes
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These slightly spicy, crisp crab cakes are flavourful winners thanks to fat-free mayonnaise, roasted red peppers, Dijon mustard and Cajun seasoning.
Ingredients
Olive oil cooking spray
2 spray(s), (5 one-second sprays per serving)
Lump crabmeat
1 pound(s), fresh, jumbo
Uncooked quick oats
2 tbsp(s)
Roasted red peppers (packed in water)
¼ cup(s), diced (from a water-packed jar)
Fat free mayonnaise
2 tbsp(s)
Creole seasoning
2 tsp(s), or Cajun seasoning, divided
Dijon mustard
1 tsp(s)
Uncooked quick oats
¾ cup(s)
Instructions
1
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2
In a large bowl, combine crabmeat, 2 tablespoons of oats, peppers, mayonnaise, 1 teaspoon of seasoning and mustard; mix gently to combine, being careful not to break up crabmeat lumps.
3
In a shallow dish, combine remaining 3/4 cup of oats and remaining teaspoon of seasoning.
4
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.
5
Bake until crab cakes are firm to the touch and golden brown, about 15 minutes. Yields 1 cake per serving. (Note: These are tasty plain but you can jazz them up with a sauce made from fat-free mayonnaise spiked with horseradish.)
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