Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 16

These Mini Corn Bread Crab Cakes with Lemon-Caper Sauce make for a delicious and colorful holiday appetizer. Any leftover crab cakes are terrific with a green salad.

Ingredients:

1/3 cup reduced-fat mayonnaise

1 1/2 tablespoons chopped fresh chives

1 tablespoon capers, drained and chopped

1/4 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

1/4 teaspoon hot pepper sauce (such as tabasco)

1/8 teaspoon minced garlic

dash of freshly ground black pepper

2 teaspoons olive oil

1/2 cup sliced green onions

1/3 cup finely diced red bell pepper

1/3 cup finely diced green bell pepper

1 garlic clove, minced

1/4 cup reduced-fat mayonnaise

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1 tablespoon hot pepper sauce

1 teaspoon (30%-less-sodium) old bay seasoning

1 large egg, lightly beaten

2 cups crumbled buttermilk corn bread

1 pound lump crabmeat, shell pieces removed

cooking spray

fresh chives (optional)

Directions:

1. To prepare sauce, combine first 8 ingredients; chill.
2. Preheat oven to 400°.
3. To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell peppers, and garlic to pan; sauté 3 minutes. Remove from heat; cool. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg. Fold in Buttermilk Corn Bread and crabmeat. Scoop mixture into 16 portions (about 1/4 cup each) onto 2 baking sheets coated with cooking spray. Lightly cover, and refrigerate 1 hour. Uncover and bake at 400° for 12 minutes or until lightly browned. Remove from baking sheet with a metal spatula. Serve with sauce. Garnish with chives, if desired.

By RecipeOfHealth.com