Mini Corn Bread Crab Cakes With Lemon-Caper Sauce Recipe

Name: Mini Corn Bread Crab Cakes With Lemon-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 large egg, lightly beaten; 2 cups crumbled Buttermilk Corn Bread; 1 pound lump crabmeat, shell pieces removed; Cooking spray; Fresh chives (optional)

Servings: persons

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 large egg, lightly beaten
2 cups crumbled Buttermilk Corn Bread
1 pound lump crabmeat, shell pieces removed
Cooking spray
Fresh chives (optional)

1
To prepare sauce, combine first 8 ingredients; chill.
2
Preheat oven to 400u00b0.
3
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 400u00b0 for 12 minutes or until lightly browned. Remove from baking sheet with a metal spatula. Serve with sauce. Garnish with chives, if desired.

1178

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Sauce:, 1/3 cup reduced-fat mayonnaise, 1 1/2 tablespoons chopped fresh chives, 1 tablespoon capers, drained and chopped, and more.

Yes, Mini Corn Bread Crab Cakes With Lemon-Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Corn Bread Crab Cakes With Lemon-Caper Sauce

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