Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

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