Dessert: Mini Corn Bread Crab Cakes with Lemon-Caper Sauce Recipe | MyRecipes

Recipe by Laura Zapalowski 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.This recipes goes with Buttermilk Corn Bread.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Mini Corn Bread Crab Cakes with Lemon-Caper Sauce Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

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.

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