Cajun Crab Cakes

2
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
These slightly spicy, crisp crab cakes are flavorful winners thanks to fat-free mayonnaise, roasted red peppers, Dijon mustard and Cajun seasoning.

Ingredients

olive oil cooking spray

1 spray(s)

lump crabmeat

1 pound(s), fresh, jumbo

uncooked quick oats

2 Tbsp

roasted red peppers (packed in water)

¼ cup(s), diced (from a water-packed jar)

fat free mayonnaise

2 Tbsp

Cajun seasoning

1 tsp

Dijon mustard

1 tsp

uncooked quick oats

¾ cup(s)

Cajun seasoning

1 tsp

olive oil cooking spray

1 spray(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 Cajun 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 Cajun 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.

Notes

Our crab cakes are tasty without a sauce. Or you can jazz them up with a combination of fat-free mayonnaise and horseradish.

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