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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

  1. In a bowl, mix flour, cornmeal, baking powder, and salt.
  2. 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.
  3. Bake in a 400° oven until bread springs back when gently pressed in center, 20 minutes.
  4. Let cool.

Sauce:

  1. 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 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.