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Mini Corn Bread Crab Cakes With Lemon Caper Sauce

Healthycooking's picture
For 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
  Cooking spray 1

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.

Recipe Summary

Difficulty Level: 
Side Dish

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