Mini Corn Bread Crab Cakes With Lemon Caper Sauce
|Reduced-fat mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped fresh chives||1 1⁄2 Tablespoon|
|Capers||1 Tablespoon, drained and chopped|
|Grated lemon rind||1⁄2 Teaspoon|
|Fresh lemon juice||2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon (Such As Tabasco)|
|Minced garlic||1⁄2 Teaspoon|
|Freshly ground black pepper||1 Dash|
|For crab cakes|
|Olive oil||2 Teaspoon|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Finely diced red bell pepper||1⁄2 Cup (8 tbs)|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh chives||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Hot pepper sauce||1 Tablespoon|
|30% less sodium old bay seasoning||1 Teaspoon|
|Egg||1 Large, lightly beaten|
|Crumbled buttermilk corn bread||2 Cup (32 tbs)|
|Lump crabmeat||1 Pound, shell pieces removed|
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; saute 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.