Scarborough Fare

Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Sauce:

• 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

• Dash of freshly ground black pepper 

Crab cakes:

• 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)

Preparation

1. To prepare sauce, 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 peppers, and garlic to pan; sauté 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 crabmeat. 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, if desired.

 

Laura Zapalowski, Cooking Light 
DECEMBER 2007