Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
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.

How to Make It

Step 1

To prepare sauce, combine first 8 ingredients; chill.

Step 2

Preheat oven to 400°.

Step 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.

Ratings & Reviews

VJCB13's Review

April 20, 2009
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.

MStPierre's Review

October 17, 2012
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!!

Kierklo's Review

December 19, 2011
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!

marybeth123's Review

April 15, 2009
This is my new favorite crab cake recipe. A fair amount of chopping involved but the results are delicious.

bsjoseph's Review

April 24, 2009
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!!

tjblazer's Review

September 20, 2010
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.

GramercyGal's Review

July 25, 2010
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.

MThead4Real's Review

July 23, 2009
It was a bit too much work to find my husband absolutely hated them. I thought they were good, but not great.

Katieusc's Review

November 02, 2009
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!!!

Skipper's Review

March 27, 2009
!Yummy! Made these for Superbowl Party! Big Big Hit! Love them!