Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Crab Cake

16-24 Servings

1/3 c. mayo
1 ½ T. chopped fresh chives
1 T. capers drained and chopped
¼ t. grated lemon rind
2 t. lemon juice
¼ t. hot pepper sauce
1/8 t. minced garlic

Combine all ingredients for sauce; chill.

Crab Cakes
2 t. olive oil
½ c. sliced green onions
1/3 c. finely diced green bell pepper
1/3 c. finely diced red bell pepper
1 clove garlic minced
¼ c. mayo
2 T. chopped fresh chives
2 T. chopped fresh parsley
½ t. lemon rind
1 T. lemon juice
1 T. hot pepper sauce
1 t. Old Bay Seasoning
1 large lightly beaten egg
2 c. crumbled buttermilk corn bread
1 pound lump crab

Preheat oven 400
Heat oil in nonstick skillet.
Sauté onions, bell peppers and garlic until soft.
Remove from heat and cool.
Combine bell pepper mixture with mayo and next 6 ingredients (thro Old Bay).
Stir in egg.
Fold in corn bread crumbs and crab meat.
Scoop out ¼ cup portions onto parchment paper lined baking sheets.
Let sit for about 1 hour.
Bake for 12 minutes or until lightly browned.
Serve with about 1 t. sauce. Garnish with chives.


Share on FacebookPin on PinterestEmail this to someonePrint this page

Leave a Reply

Your email address will not be published. Required fields are marked *