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.
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!
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.
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