Mini Corn Bread Crab Cakes With Lemon Caper Sauce Recipe
Ingredients
| 1/2 cup reduced-fat mayonnaise | ||
| Chives | 1 1/2 Tablespoon, chopped (SAUCE:) | |
| Capers | 1 Tablespoon, chopped (SAUCE:) | |
| 1/2 teaspoon grated lemon rind | ||
| Lemon juice | 2 Teaspoon (SAUCE:) | |
| Hot pepper sauce | 1/2 Teaspoon (SAUCE:) | |
| Garlic | 1/2 Teaspoon, minced (SAUCE:) | |
| Ground black pepper | 1 Dash (SAUCE:) | |
| Olive oil | 2 Teaspoon (CRAB CAKES:) | |
| Green onions | 1/2 Cup (16 tbs), sliced (CRAB CAKES:) | |
| Red bell pepper | 1/2 Cup (16 tbs), finley diced (CRAB CAKES:) | |
| Green bell pepper | 1/2 Cup (16 tbs), finley diced (CRAB CAKES:) | |
| Garlic | 1 Clove (5gm), minced (CRAB CAKES:) | |
| 1/2 cup reduced-fat mayonnaise | ||
| Chives | 2 Tablespoon, chopped (CRAB CAKES:) | |
| Parsley | 2 Tablespoon, chopped (CRAB CAKES:) | |
| 1/2 teaspoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon (CRAB CAKES:) | |
| Hot pepper sauce | 1 Tablespoon (CRAB CAKES:) | |
| Old bay seasoning | 1 Teaspoon (CRAB CAKES:) | |
| 1 large egg, lightly beaten | ||
| 2 cups crumbled Buttermilk Corn Bread | ||
| 1 pound lump crabmeat, shell pieces removed | ||
| Cooking spray | ||
Directions
1.
To prepare sauce, combine first 8 ingredients; chill.
2.
Preheat oven to 400°.
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 400° for 12 minutes or until lightly browned.
Remove from baking sheet with a metal spatula.
Serve with sauce.
Garnish with chives, if desired.
To prepare sauce, combine first 8 ingredients; chill.
2.
Preheat oven to 400°.
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 400° for 12 minutes or until lightly browned.
Remove from baking sheet with a metal spatula.
Serve with sauce.
Garnish with chives, if desired.
Chef
