Cajun Krabby Patties
Makes 8 servings of 2 patties each. Recipe is from St. Tammany Parish 4-H.
6 tsps. canola oil, divided
2 small onions, finely diced
1 cup finely diced green bell pepper
1 cup frozen corn kernels, thawed
3 tsps. Creole seasoning, divided
2 lbs. frozen crabmeat, thawed
2 large egg whites
11/2 cups plain dry bread crumbs, divided
1/2 cup reduced-fat mayonnaise
1 tsp. freshly grated lemon zest
1. Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 2 teaspoons Creole seasonings and cook, stirring until the vegetables are softened about 4 minutes. Transfer to a large bowl and let cool for 5 minutes. Add crab, egg white, 1 cup bread crumbs, mayonnaise and lemon zest. Mix well.
3. Divide the mixture into 16 equal portions, about 1/2 cup each, and form into a patty. Place on the prepared baking sheet. Combine the remaining 1/2 cup bread crumbs, 1 teaspoon Creole seasoning and 4 teaspoons oil in a small bowl. Sprinkle two heaping teaspoons of the bread-crumb mixture over the top of each patty, then gently press.
4. Bake the patties until heated through and golden brown on top, about 20 minutes.