Mini Corn Bread Crab Cakes with Lemon-Caper Sauce


imageThese 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.Ingredients

Ingredients

Sauce

  • 1/3 cup reduced-fat mayonnaise
  • 1 1/2 tablespoons chopped fresh chives
  • 1 tablespoon capers, drained and chopped
  • 1/4 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1/8 teaspoon minced garlic
  • Dash of freshly ground black pepper

Crab Cakes

  • 2 teaspoons olive oil
  • 1/2 cup sliced green onions
  • 1/3 cup finely diced red bell pepper
  • 1/3 cup finely diced green bell pepper
  • 1 garlic clove, minced
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon (30%-less-sodium) Old Bay seasoning
  • 1 large egg, lightly beaten
  • 2 cups crumbled Buttermilk Corn Bread
  • 1 pound lump crabmeat, shell pieces removed
  • Cooking spray
  • Fresh chives (optional)

Preparation

  1. To prepare sauce, combine first 8 ingredients; chill.
  2. Preheat oven to 400F°.
  3. To prepare crab cakes, heat oil in a small nonstick skillet over mediumhigh heat.
  4. Add onions, bell peppers, and garlic to pan; sauté 3 minutes.
  5. Remove from heat; cool.
  6. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg.
  7. Fold in Buttermilk Corn Bread and crabmeat.
  8. Scoop mixture into 16 portions (about 1/4 cup each) onto 2 baking sheets coated with cooking spray.
  9. Lightly cover, and refrigerate 1 hour.
  10. Uncover and bake at 400° for 12 minutes or until lightly browned.
  11. Remove from baking sheet with a metal spatula.
  12. Serve with sauce. Garnish with chives, if desired.
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