Cajun Crab Cakes
Adapted from The Canadian Living
Crispy on the outside, soft on the inside, these have just a hint of heat. They are normally an indulgence around 200 calories. So with this recipe you can enjoy and without the pound packing calories!
Makes 32 crab cakes (65 calories in each), one or two in a serving
2 pkg (each 7 oz/200 g) frozen crabmeat, thawed
1-1/3 cups (about 35) crushed unsalted soda crackers
1 cup light mayonnaise
1/4 cup finely diced carrot
1/4 cup finely diced sweet green peppers
1/4 cup grated radishes
1/4 cup finely chopped green onions
1 tbsp Cajun seasoning
1 tbsp Dijon mustard
1 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp pepper
1/2 cup light sour cream
2 tbsp chopped fresh chives
2 tbsp vegetable oil
Prep Day: Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl; stir in crackers, mayonnaise, carrot, green pepper, radishes, green onions, Cajun seasoning, mustard, hot pepper sauce, salt and pepper until combined.
To Freeze: Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties. Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks.
Serve Day: Thaw in refrigerator. In small bowl, stir sour cream with chives. Set aside. In nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook crab cakes, in batches and adding more oil as necessary, until golden, 3 minutes per side. Serve with sour cream mixture along side a nice large mixed green lettuce salad with a vinaigrette dressing.