Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Mini Corn Bread Crab Cakes with Lemon-Caper Sauce Recipe
Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
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.

Yield:

16 servings (serving size: 1 crab cake and about 1 teaspoon mayonnaise mixture)

Recipe from

Cooking Light

Nutritional 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

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 large egg, lightly beaten
2 cups crumbled Buttermilk Corn Bread
1 pound lump crabmeat, shell pieces removed
Cooking spray
Fresh chives (optional)

Preparation

To prepare sauce, combine first 8 ingredients; chill.

Preheat oven to 400°.

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.

Laura Zapalowski,

Cooking Light

December 2007
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