• 4servings
  • 50minutes
  • 260calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, C, E, P
MineralsFluorine, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 teaspoon(s) canola oil , divided

  2. 1 small onion , finely diced

  3. 1/2 cup(s) finely diced green bell pepper

  4. 1/2 cup(s) frozen corn kernels , thawed

  5. 1 1/2 teaspoon(s) Cajun seasoning , divided

  6. 1 pound(s) pasteurized crabmeat , drained if necessary

  7. 1 large egg white

  8. 3/4 cup(s) plain dry breadcrumbs , divided

  9. 1/4 cup(s) reduced-fat sour cream

  10. 1/2 teaspoon(s) freshly grated lemon zest

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.

  3. Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.

  4. Bake the croquettes until heated through and golden brown on top, about 20 minutes.

  5. Related Recipe: Zesty Rémoulade Sauce .


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