These crab cakes will take your tastebuds on a trip to the seashore!

Cajun Crab Cakes

3 teaspoons canola oil, divided

½ red bell pepper, finely chopped

½ cup frozen corn kernels, thawed

1 sweet onion, finely chopped

1 ½ teaspoons Cajun seasoning, divided

1 pound pasteurized crabmeat

1 egg

¾ cup plain breadcrumbs, divided

¼ cup low fat mayonnaise

½ teaspoon freshly grated lemon zest

1. Coat a baking sheet with non-stick cooking spray.
2. Preheat oven to 425 degrees.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
4. Add bell pepper, onion, corn and 1 teaspoon Cajun seasoning and cook for roughly 5 minutes or until vegetables become tender while stirring regularly.
5. Transfer vegetable mixture to a large bowl and let cool for 5 minutes.  Add crab, egg, ½ cup breadcrumbs, mayonnaise and lemon zest and mix until well combined.
6. Divide the mixture into 8 patties and place on a prepared baking sheet.
7. Combine the remaining ¼ cup bread crumbs, ½ teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl and dust each cake with roughly 1 teaspoon of the bread crumb mixture.  Gently, press the bread crumbs onto each cake.
8. Bake the cakes for 20 minutes or until golden brown. 

Makes 8 servings

Nutrition Information: calories 161, fat 6 grams, saturated fat 1 gram, sodium 374 milligrams, carbohydrate 13 grams, fiber 1 gram, protein 14 grams

Tartar Sauce

¼ cup low fat mayonnaise

2 tablespoons low fat sour cream

2 green onions, sliced

2 teaspoons capers, rinsed

1 tablespoon Dijon mustard

1 tablespoon sweet relish

¼ teaspoon freshly ground black pepper

1.      Combine all ingredients in a small bowl.

Makes 8 servings 

Nutrition Information: calories 21, fat 2 grams, saturated fat trace, sodium 69 milligrams, carbohydrate 2 grams, fiber trace, protein trace