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Last month I decided to cut meat and poultry out of my diet. The decision was less about ethical purposes and more for health reasons. I am still eating eggs, dairy products and seafood. To make sure I'm getting all the "stuff" I need I've been eating more seafood. Fillet of whatever can get kind of boring so I've been digging on crab meat, calamari and some other tasty stuff. I saw a Weight Watchers recipe for spicy crab cakes and decided to hack it up for my own tastes. And now I share the tastiness with the interweb.
Spicy Cajun Crab Cakes
Ingredients:
- 18 ounces large, lump crab meat
- 1 cup quick oats
- 1/4 cup diced roasted red peppers
- 3 tbsp. low fat or fat free mayo
- 1/4 diced onion
- 4 tbsp. horseradish (not the sauce you communist)
- 3 tbsp. hot sauce
- 2 tsp. Cajun seasoning
Preheat your oven to 425.
Combine the crab, 1/4 of the oats, diced red pepper, 2 tbsp. of the mayo, 2 tbsp. of horseradish, 2 tbsp. of the hot sauce, the onion and 1 tsp. of the Cajun seasoning together in a bowl. Gently mix the ingredients together until everything is nicely co-mingled. In a shallow bowl, mix the rest of the oats and Cajun seasoning together.
Grab a handful of the crab mixture (wash your hands first please) and mold it in to a hockey-puck-like patty. There should be enough mixture to make 4 cakes. Flop the cakes in the oat & Cajun seasoning mixture and then place them on a baking sheet. Hit the sheet with some cooking spray first. Bake the cakes for around 20 minutes or until they are golden brown.
Whilst your cakes are baking, combine the remaining horseradish, hot sauce and mayo in a small bowl. This makes a simple, zippy little sauce for the cakes. I also made a tomato-cucumber salad to go with it which is also pretty simple. Tomatoes, cucumbers, red onion and Italian dressing. I also add a little Mrs. Dash and fresh ground pepper. Good stuff.
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