Cajun Crab Croquettes

Ingredients

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

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

Directions

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

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.

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.

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

Remoulade Sauce

Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.Serve at room temperature or slightly chilled with croquettes.