Rating: 4.5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 12

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.

Laura Zapalowski
Recipe by Cooking Light December 2007

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Credit: Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 8 ingredients; chill.

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  • 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.

Nutrition Facts

83 calories; calories from fat 35%; fat 3.2g; saturated fat 0.6g; mono fat 0.8g; poly fat 0.3g; protein 7.4g; carbohydrates 6.4g; fiber 0.5g; cholesterol 38mg; iron 0.6mg; sodium 317mg; calcium 54mg.
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