Mini Corn Bread Crab Cakes with Lemon-Caper Sauce
"These Mini Corn Bread Crab Cakes with Lemon-Caper Sauce make for a delicious and colorful holiday appetizer. Any leftover crab cakes are terrific with a green salad.This recipes goes with Buttermilk Corn Bread...."
INGREDIENTS
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Sauce:
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1/3 cup reduced-fat mayonnaise
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1 1/2 tablespoons chopped fresh chives
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1 tablespoon capers, drained and chopped
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1/4 teaspoon grated lemon rind
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2 teaspoons fresh lemon juice
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1/4 teaspoon hot pepper sauce (such as Tabasco)
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1/8 teaspoon minced garlic
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Dash of freshly ground black pepper
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Crab cakes:
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2 teaspoons olive oil
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1/2 cup sliced green onions
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1/3 cup finely diced red bell pepper
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1/3 cup finely diced green bell pepper
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1 garlic clove, minced
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1/4 cup reduced-fat mayonnaise
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2 tablespoons chopped fresh chives
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2 tablespoons chopped fresh parsley
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1/2 teaspoon grated lemon rind
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1 tablespoon fresh lemon juice
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1 tablespoon hot pepper sauce
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1 teaspoon (30%-less-sodium) Old Bay seasoning
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1 large egg, lightly beaten
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2 cups crumbled Buttermilk Corn Bread
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1 pound lump crabmeat, shell pieces removed
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Cooking spray
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Fresh chives (optional)
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