Cajun Crab Croquettes With Zesty Remoulade Sauce

Ingredients

• 3 teaspoons canola oil, divided
• 1 small onion, finely diced
• 1/2 cup finely diced green bell pepper
• 1/2 cup frozen corn kernels, thawed
• 1 1/2 teaspoons cajun seasoning, divided
• 1 lb pasteurized crabmeat, drained if necessary
• 1 large egg white
• 3/4 cup plain breadcrumbs, divided
• 1/4 cup reduced-fat mayonnaise
• 1/2 teaspoon freshly grated lemon zest

ZESTY REMOULADE SAUCE

• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons reduced-fat sour cream
• 2 scallions, finely chopped
• 2 teaspoons chopped rinsed capers
• 1 tablespoon Dijon mustard
• 1 tablespoon sweet relish
• 1/4 teaspoon fresh ground pepper

Directions

1. 1

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

2. 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. 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. 4

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

5. 5

   TO MAKE ZESTY REMOULADE SAUCE:.

6. 6

   Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.

7. 7

   Serve at room temperature or slightly chilled with croquettes.