Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
Bake the corn bread up to three days in advance, and keep in a zip-top plastic bag. Combine the sauce ingredients and assemble the crab cakes the night before; refrigerate separately. Any leftover crab cakes are terrific with a green salad.
Yield: 16 servings (serving size: 1 crab cake and about 1 teaspoon mayonnaise mixture)
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
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.
Nutritional Information
- Calories:
- 83 (35% from fat)
- Fat:
- 3.2g (sat 0.6g,mono 0.8g,poly 0.3g)
- Protein:
- 7.4g
- Carbohydrate:
- 6.4g
- Fiber:
- 0.5g
- Cholesterol:
- 38mg
- Iron:
- 0.6mg
- Sodium:
- 317mg
- Calcium:
- 54mg
Member Ratings and Reviews
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These were a BIG HIT for our annual Christmas Eve appetizer dinner. These will be a regular to our menus.12/28/09
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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!!!11/02/09




