Southern Style Crab Croquettes

21 Jun

I love a challenge! I know I am very competitive and fight hard to win, and I think I just might have won tonight. My husband challenged me few weeks ago to come up with a healthy recipe for crab croquettes. He grew up eating deep fried fatty version of croquettes and wanted to enjoy them again quilt free.


  • 3 tsp olive oil, divided
  • 1 small onion, finely chopped
  • 1 fresh corn off the cob
  • 1 1/2 teaspoons Cajun seasoning, divided
  • 1 pound pasteurized crabmeat, drained if necessary
  • 1 large egg white
  • 1 tsp crushed red pepper flakes
  • 3/4 cup plain dry breadcrumbs, divided
  • 1/4 cup fat free plain creek yogurt
  • 1/2 teaspoon freshly grated lemon zest

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,  corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 6 minutes. Transfer to a large bowl. Let cool for 10 minutes. Add crab, egg white, 1/2 cup breadcrumbs, pepper flakes,  yogurt 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. Serve with hot sauce of your choice.







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