Ingredients
1/4
sweet onion, peeled, quartered
2
cloves garlic, peeled
1
teaspoon salt-free Cajun seasoning
2
teaspoons smoked paprika
3/4
cup reduced-fat mayonnaise
2
tablespoons Dijon mustard
2
tablespoons lemon juice
1
egg, beaten
2
tablespoons lemon juice
1
tablespoon Dijon mustard
1/4
cup reduced-fat mayonnaise
1
teaspoon low-sodium soy sauce
1/2
teaspoon Sriracha sauce
1/2
teaspoon salt-free Cajun seasoning
1
cup finely chopped red bell pepper
1/4
cup finely chopped green onions (4 medium)
1
lb canned lump crabmeat, drained
1 1/4
cups Progresso™ panko crispy bread crumbs
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.
