Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Mini Corn Bread Crab Cakes with Lemon-Caper Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 pound lump crabmeat, shell pieces removed
  • Sauce:
  • Dash of freshly ground black pepper
  • ¼ teaspoon hot pepper sauce (such as Tabasco)
  • 1/8 teaspoon minced garlic
  • ½ teaspoon grated lemon rind
  • 1/3 cup finely diced red bell pepper
  • + 20 more ingredients
    • 1 tablespoon fresh lemon juice
    • ½ cup sliced green onions
    • 1/3 cup finely diced green bell pepper
    • 1 garlic clove, minced
    • ¼ cup reduced-fat mayonnaise
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh parsley
    • 1 large egg, lightly beaten
    • 1 teaspoon (30%-less-sodium) Old Bay seasoning
    • 1 tablespoon hot pepper sauce
    • 1 tablespoon capers, drained and chopped
    • 1 ½ tablespoons chopped fresh chives
    • 2 cups crumbled Buttermilk Corn Bread
    • Cooking spray
    • Fresh chives (optional)
    • 2 teaspoons olive oil
    • Crab cakes:
    • 2 teaspoons fresh lemon juice
    • ¼ teaspoon grated lemon rind
    • 1/3 cup reduced-fat mayonnaise

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...

View full recipe at My Recipes

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