mini corn bread crab cakes with lemon-caper sauce

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Ingredients:

Sauce:

  • 1/3 cup yogurt
  • 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 yogurt
  • 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

To prepare sauce, 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 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.  Makes16 servings (serving size: 1 crab cake and about 1 teaspoon yogurt mixture).

Nutrition Per Serving: 83 Calories, 7.5 grams Protein, 317mg Sodium

Source: Cooking Light

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