Ingredients for Cajun Crab Croquettes With Zesty Remoulade Sauce
- tablespoons canola oil
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped green bell pepper
- 1 cup frozen corn kernels (thawed)
- 1 tablespoon Cajun seasoning
- 1 pound lump crabmeat
- large egg whites
- cups plain breadcrumbs
- 1/4 cup reduced-fat mayonnaise
- teaspoons lemon zest
- cups reduced-fat sour cream
- tablespoons chopped scallions
- tablespoons capers
- 1 tablespoon Dijon mustard
- tablespoons sweet relish
- 1/4 teaspoon fresh ground black pepper, plus more to taste
- 1/4 teaspoon salt, plus more to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 4 tablespoons olive oil
- 4 cups arugula
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cajun Crab Croquettes With Zesty Remoulade Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cajun Crab Croquettes With Zesty Remoulade Sauce
- In a large bowl, gently combine 1 pound lump crab meat, 1 cup frozen corn (thawed), 1/4 cup finely chopped green bell pepper, 1/4 cup finely chopped red onion, 1 tablespoon Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 tablespoon lemon juice, and 1 teaspoon Worcestershire sauce. This is your zesty remoulade.
- Gently fold the remoulade into the crab mixture until just combined. Be careful not to overmix, as this can make the croquettes tough.
- Shape the crab mixture into 8 equal-sized croquettes (about 2 inches in diameter).
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Carefully place the crab croquettes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.
- While the croquettes are cooking, prepare a simple arugula salad. Toss 4 cups of arugula with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste.
- Serve the hot crab croquettes atop the arugula salad, generously drizzled with extra remoulade sauce.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
18g
Fat
13g
Carbs
9g
