These Mini Corn Bread Crab Cakes with Lemon-Caper Sauce make for a delicious and colorful holiday appetizer. Any leftover crab cakes are terrific with a green salad.Ingredients

Ingredients

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 400F°.
3. To prepare crab cakes, heat oil in a small nonstick skillet over mediumhigh heat.
4. Add onions, bell peppers, and garlic to pan; sauté 3 minutes.
5. Remove from heat; cool.
6. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg.
7. Fold in Buttermilk Corn Bread and crabmeat.
8. Scoop mixture into 16 portions (about 1/4 cup each) onto 2 baking sheets coated with cooking spray.
9. Lightly cover, and refrigerate 1 hour.
10. Uncover and bake at 400° for 12 minutes or until lightly browned.
11. Remove from baking sheet with a metal spatula.
12. Serve with sauce. Garnish with chives, if desired.