Shelly's Recipe

MINI CORN BREAD CRAB CAKES WITH LEMON CAPER SAUCE

Category: Seafood

Sauce:
1/3 cup reduced fat mayonnaise
1 1/2 tbsp chopped fresh chives
1 tbsp capers, drained and chopped
1/4 tsp grated lemon rind
2 tsp fresh lemon juice
1/4 tsp hot pepper sauce
1/8 tsp minced garlic
Dash of freshly ground black pepper

Crab cakes:
2 tsp 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 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
1/2 tsp grated lemon rind
1 tbsp fresh lemon juice
1 tbsp hot pepper sauce
1 tsp (30% less sodium) Old Bay seasoning
1 large egg, lightly beaten
2 cups crumbled Buttermilk Corn Bread
1 lb lump crabmeat, shell pieces removed
Cooking spray
Fresh chives (optional)

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 ) 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.

NOTE: Bake the corn bread up to three days in advance, and keep in a zip top plastic bag. Combine the sauce ingredients and assemble the crab cakes the night before; refrigerate separately. Any leftover crab cakes are terrific with a green salad.