Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

These Mini Corn Bread Crab Cakes with Lemon-Caper Sauce make for a delicious and colorful holiday appetizer.

16 Servings - myrecipes.com

Servings:16 | Calories:81 | Total Fat:5g | Chol:25mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 5g

8 %

Sat Fat 1g

5 %

Total Carb 3g

1 %

Fiber 0g

0 %

Sugars 2g

---

Cholesterol 25mg

8 %

Sodium 355mg

15 %

Protein 7g

14 %

Calories:

33% Others combined

29% Lump crabmeat

18% Reduced-fat mayonnaise

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1/3 cup reduced-fat mayonnaise
1 1/2 tablespoons chopped fresh chives
1 tablespoon capers, drained and chopped
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon minced garlic
2 teaspoons 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 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon hot pepper sauce
1 teaspoon (30%-less-sodium) Old Bay seasoning
1 large egg, lightly beaten
2 cups crumbled Buttermilk Corn Bread
1 pound lump crabmeat, shell pieces removed
Cooking spray
Fresh chives (optional)

Directions : View recipe directions on myrecipes.com

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