Photo of Cajun Crab Cakes by WW

Cajun Crab Cakes

Points® value
Total Time
30 min
15 min
15 min
These slightly spicy, crisp crab cakes are flavourful winners thanks to fat-free mayonnaise, roasted red peppers, Dijon mustard and Cajun seasoning.


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)


  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.)