Cajun Crab Cakes
Crispy on the outside, soft on the inside, these appetizers have just a hint of heat. If you make and freeze a batch ahead, they'll require just a quick sauté to be ready.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 65 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 199 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 4% |
| vit C | 3% |
| folate | 3% |
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2 pkg (each 7 oz/200 g) frozen crabmeat, thawed
1-1/3 cups (325 mL) crushed unsalted soda crackers (about 35)
1 cup (250 mL) light mayonnaise
1/4 cup (50 mL) each finely diced carrot and sweet green pepper
1/4 cup (50 mL) grated radishes
1/4 cup (50 mL) finely chopped green onions
1 tbsp (15 mL) Cajun seasoning
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) hot pepper sauce
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) light sour cream
2 tbsp (25 mL) chopped fresh chives
2 tbsp (25 mL) vegetable oil
Preparation:
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.
Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. 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.
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