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Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
Yield 16 servings (serving size: 1 crab cake and about 1 teaspoon mayonnaise mixture)
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.This recipes goes with Buttermilk Corn Bread.

Ingredients

  • Sauce:
  • 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
  • Crab cakes:
  • 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)

Nutrition Information

  • calories 83
  • caloriesfromfat 35 %
  • fat 3.2 g
  • satfat 0.6 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 7.4 g
  • carbohydrate 6.4 g
  • fiber 0.5 g
  • cholesterol 38 mg
  • iron 0.6 mg
  • sodium 317 mg
  • calcium 54 mg

How to Make It

  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.