Mini Corn Bread Crab Cakes With Lemon Caper Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


For sauce
 Reduced-fat mayonnaise1⁄2 Cup (8 tbs)
 Chopped fresh chives1 1⁄2 Tablespoon
 Capers1 Tablespoon, drained and chopped
 Grated lemon rind1⁄2 Teaspoon
 Fresh lemon juice2 Teaspoon
 Hot pepper sauce1⁄2 Teaspoon (Such As Tabasco)
 Minced garlic1⁄2 Teaspoon
 Freshly ground black pepper1 Dash
For crab cakes
 Olive oil2 Teaspoon
 Sliced green onions1⁄2 Cup (8 tbs)
 Finely diced red bell pepper1⁄2 Cup (8 tbs)
 Diced green bell pepper1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Chopped fresh chives2 Tablespoon
 Chopped fresh parsley2 Tablespoon
 Fresh lemon juice1 Tablespoon
 Hot pepper sauce1 Tablespoon
 30% less sodium old bay seasoning1 Teaspoon
 Egg1 Large, lightly beaten
 Crumbled buttermilk corn bread2 Cup (32 tbs)
 Lump crabmeat1 Pound, shell pieces removed
 Cooking spray1

Nutrition Facts

Serving size

Calories 157 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 26.7 mg

Sodium 276.3 mg11.5%

Total Carbohydrates 16 g5.5%

Dietary Fiber 0.92 g3.7%

Sugars 4.1 g

Protein 9 g19%

Vitamin A 11.6% Vitamin C 20.8%

Calcium 1.7% Iron 2.1%

*Based on a 2000 Calorie diet


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.