Mini Corn Bread Crab Cakes with Creamy Lemon sauce
Ingredients
Sauce:
- 1/3 cup reduced-fat mayonnaise I used Regular Best Foods Mayo
- 1 1/2 tablespoons chopped fresh chives
- 1 tablespoon capers drained and chopped ( optional, in my opinion)
- 1/4 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Tabasco
- 1/8 teaspoon minced garlic
- Dash of freshly ground black pepper
Crab cakes:
- 2 teaspoons olive oil
- 1/2 cup sliced green onions
- 2/3 cup finely diced red bell pepper
- 1 garlic clove minced
- 1/4 cup reduced-fat mayonnaise or regular
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 tablespoon Tabasco
- 1 teaspoon Old Bay Seasoning
- 1 large egg lightly beaten
- 2 cups crumbled Corn Bread
- 1 pound lump crab meat shell pieces removed
- Cooking spray
Fresh chives (optional)Cornbread:
- You can bake the cornbread a couple of days in advance, and save 2 cups for making crab cakes.
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 2 tablespoons canola oil
- 1 large egg lightly beaten
Instructions
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In a bowl, mix flour, cornmeal, baking powder, and salt.
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With a fork, beat buttermilk, oil and eggs to blend. Add egg mixture to dry ingredients; mix just to moisten. Pour into an 8-inch square or 9-inch-wide round greased cake pan.
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Bake in a 400° oven until bread springs back when gently pressed in center, 20 minutes.
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Let cool.
Sauce:
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Combine first 8 ingredients; chill.
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Preheat oven to 400°.
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To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell pepper, 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 crab meat. 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.
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