Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

These are very tasty. The person that made them said they are a little putsy because you have to make the cornbread as well.

I followed the recipe exactly, and they came out excellent though I felt they were a bit too spicy due to the hot pepper sauce in the crab mixture. The small amount in the sauce was good, but I will cut the TBSP called for the recipe down to a tsp next time I make this dish. I LIKE spicy food, but in this case the spice overwhelmed the crab. I found fresh jumbo lump crabmeat for about the same price as the pasteurized canned version at Wegmans. As a note, the cornbread recipe yields twice as much cornbread as you will need to make two cups crumbled for this dish. I froze the other half and look forward to making this again soon!!

based on other reviews, I also pan fried 1/2 the recipe to see which one worked best since I'll be making these for a party. The pan fried were great, however, the oven baked turned out nicely as well. I'd double the sauce next time--and flip the crab cakes midway through the cooking time to get a crust on both sides. These will be great for the party I'm having since they can be assembled and just popped into the oven when needed. I also made the buttermilk cornbread and would recommend taking the time instead of a corn bread mix since it will sweeten the cakes. Overall a good recipe.

These are definitely not the classic (and classicly sinful) crab cakes that would appeal to anyone of deep southern or maybe even new england roots. But they are flavorful, light, fresh and delicious. I can see them being a big hit with people who are not serious crab cake fans or are turned off by the richness of more traditional cakes. I say worthy of a special occasion because it takes time to prep and assemble, but it's light enough fare to do more regularly. For that, I think time I will employ a food processor more and consider doing that prep work a day or two in advance. It was really, really good on a salad, as suggested!

These are great! I really am not a big fan of crab cakes, but these have changed my mind...delish.....I used a boxed corn bread mix (Trader Joe's) and felt it made them too sweet...made the buttermilk corn bread recipe and made the crab cakes a real winner. I will make these often. Oh, I also made them larger and served them as a main dish....perfect!

These were fantastic! Used boxed cornbread mix and added creole seasoning to it. I also pan fried half the batch and they stand up well that way too. Great tangy sauce!

Loved it - served it for a cocktail party and got rave reviews. It was a bit spicy for some. I thought it was just right.

Served this as an app on Thanksgiving. Those in the crowd who don't eat crab cakes frequently thought they were great. Those who did thought they were just OK. So, maybe depends on your audience. I liked the crab cakes but the sauce is kind of ruined by the lo-fat mayo. Yuck.

This is by far my favorite crab cake recipe! It's definitely a crowd-pleaser. What sets this recipe apart from other crab cake recipes is the sweetness of the cornbread. I used an immersion blender to make the sauce and it came out great. Has anyone prepared the crab cakes and then frozen them instead of refrigerating them before baking? Or baked and then froze? I'm curious to know if you can prepare these ahead of time and then just pop them in the oven to save time.

These were unbelievably good! Admittedly, I am not a big fan of crab cakes, I find them to be dry and flavorless... but these have changed my mind! The cornbread and sauce make these terribly unique and delicious. I also used claw meat which I think is sweeter and the chunks are bigger. Everyone devoured them and raved about them. This is one of my new favorite recipes.

These were pretty darn good for not being fried. (Although I kinda missed the usual buttery crunch of fried crab cakes.) What really makes these special, though, is the sauce. Super delish. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/01/mini-cornbread-crab-cakes-w-lemon-caper.html

These were a BIG HIT for our annual Christmas Eve appetizer dinner. These will be a regular to our menus.

WOW! This was my first attempt at making crab cakes and I need to look no further for my favorite recipe. These were such a hit at a brunch I planned with friends and I didn't think there was really that much chopping. My husband loved these as did our guests (who asked for the recipe). I used premium canned crabmeat due to the cost and it turned out fantastic. I made Jiffy cornbread the day before and made the sauce the night before as well. Make sure you plan time for the cakes to sit in the fridge before you bake them. Phenomenal!!!

It was a bit too much work to find my husband absolutely hated them. I thought they were good, but not great.

I have tried many different crab cake recipes -- and this is one of my all time favorites!! The crab cakes are delish and the sauce truly added some incredible dimension to this dish! I used a boxed corn bread (Trader Joes) and jumbo lump crab meat from Costco. I will definitely make it again -- both for my family and for company!!

Great for entertaining--had the WOW factor I was looking for. Fairly easy... although don't forget to make the cornbread ahead. I just used a box of Jiffy mix and added a little thyme and ground red pepper to the mix. Used a mini-muffin pan, which worked great; it made 2 dozen.

This is my new favorite crab cake recipe. A fair amount of chopping involved but the results are delicious.

!Yummy! Made these for Superbowl Party! Big Big Hit! Love them!

A huge hit at a holiday potluck! Like the other reviewer, I used premium canned pasteurized lump crab meat rather than fresh and was pleased with the results. I would be willing to substitute a box of Jiffy cornbread, baked per package, for the instructions here if I were in a rush. The sauce was an excellent complement to the crab cakes. This will be my go-to recipe for crabcakes. They make such a luxurious appetizer.