1/3cupreduced-fat mayonnaise, I used Regular Best Foods Mayo
1 1/2tablespoonschopped fresh chives
1tablespooncapers, drained and chopped ( optional, in my opinion)
1/4teaspoongrated lemon rind
2teaspoonsfresh lemon juice
1/4teaspoonTabasco
1/8teaspoonminced garlic
Dash of freshly ground black pepper
Crab cakes:
2teaspoonsolive oil
1/2cupsliced green onions
2/3cupfinely diced red bell pepper
1garlic clove, minced
1/4cupreduced-fat mayonnaise, or regular
2tablespoonschopped fresh chives
2tablespoonschopped fresh parsley
1/2teaspoongrated lemon rind
1tablespoonfresh lemon juice
1tablespoonTabasco
1teaspoonOld Bay Seasoning
1large egg, lightly beaten
2cupscrumbled Corn Bread
1poundlump 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.
1cupall-purpose flour
3/4cupyellow cornmeal
2teaspoonbaking powder
1/2teaspoonsalt
1cuplow-fat buttermilk
2tablespoonscanola oil
1large egg, lightly beaten
Instructions
In a bowl, mix flour, cornmeal, baking powder, and salt.
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.
Bake in a 400° oven until bread springs back when gently pressed in center, 20 minutes.
Let cool.
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 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.