My dear friend Diane made these scrumptious (don't you love that word) appetizers for our Recipe Club group last year at our holiday dinner. Diane is a great cook. Always up for trying something new. She is one of the few people I know who actually makes recipes out of "Cooking Light" magazine. She has a talent for finding good recipes that are low fat. I'm not a big fan of low fat, but I LOVE this recipe. I made these last year for a family party. The adults were shooing the kids away, and directing them to eat the store bought cheese ball, instead of our yummy crab cakes. The only thing I would do differently next time I make Cornbread Crab Cakes is - DOUBLE the recipe.
Mini Corn Bread Crab Cakes with Creamy Lemon 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
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
Fresh chives (optional)
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
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.
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.