Saturday, January 20, 2007

Crab Cakes Recipe - Saturday Jan 20

Weight Watchers meeting today - down .4 - not much, but better then the gain I deserved. This week will hopefully be better as I promised myself to journal every day !!

Tonight for dinner - Crab Cakes - I have 3 pieces of fish that I thawed yesterday for dinner - I can pan fry those for dh, and I'll make crab cakes for everyone else (dh will have one of those with his salad I'm sure LOL)

This is a WW recipe - I've made it before - easy and good. I make the crab cakes up ahead of time and shape them - then just dip them in the oat mixture right bfore baking.

Cajun Crab Cakes

POINTS® Value: 3
Servings: 4

These slightly spicy, crisp crab cakes are flavorful winners thanks to fat-free mayonnaise, roasted red peppers, Dijon mustard and Cajun seasoning.

1 sprays olive oil cooking spray
1 pound lump crabmeat, fresh, jumbo
2 Tbsp uncooked quick oats
1/4 cup roasted red peppers, diced (from a water-packed jar)
2 Tbsp fat-free mayonnaise
1 tsp Cajun seasoning
1 tsp Dijon mustard
3/4 cup uncooked quick oats
1 tsp Cajun seasoning
1 sprays olive oil cooking spray
Instructions
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
In a large bowl, combine crabmeat, 2 tablespoons of oats, peppers, mayonnaise, 1 teaspoon of Cajun seasoning and mustard; mix gently to combine, being careful not to break up crabmeat lumps.
In a shallow dish, combine remaining 3/4 cup of oats and remaining teaspoon of Cajun seasoning.
Shape crab mixture into 4 equal patties, about 1-inch thick each. Transfer crab cakes to oat mixture and turn to coat both sides. Transfer crab cakes to prepared baking sheet and coat surfaces with cooking spray.
Bake until crab cakes are firm to the touch and golden brown, about 15 minutes. Yields 1 cake per serving.
Notes
Our crab cakes are tasty without a sauce. Or you can jazz them up with a combination of fat-free mayonnaise and horseradish.

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