Mini Corn Bread Crab Cakes with Lemon-Caper Sauce Recipe | Say Mmm

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
• 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