Cajun Crab Cakes
3
Points®
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)
Uncooked quick oats
2 Tbsp
Roasted red peppers (packed in water)
0.25 cup(s)
Fat free mayonnaise
2 Tbsp
Cajun seasoning
1 tsp
Dijon mustard
1 tsp
Uncooked quick oats
0.75 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.
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