If you’re looking for a delightful and unique appetizer that’s bursting with flavor, look no further than these Mini Corn Bread Crab Cakes with Lemon-Caper Sauce. These golden-brown bites are not just delicious, but they're also dairy-free, making them a fantastic option for a variety of diets. With just 45 minutes of prep and cooking time, you can whip up these tasty treats to impress your guests at your next gathering or family dinner.
Combining the sweetness of crumbled Buttermilk Corn Bread with tender, lump crabmeat and a medley of fresh herbs, these crab cakes are both savory and satisfying. The zing from the lemon-caper sauce adds a bright, tangy contrast that elevates each bite, making it a perfect complement to the rich flavor of the crab. The blend of green and red bell peppers offers a colorful touch, while the hint of heat from hot pepper sauce awakens the taste buds.
Not only are these crab cakes a hit for antipasti or starters, but they also make a delightful snack or light meal. The recipe yields an impressive 16 servings, perfect for sharing, and the caloric content remains relatively light at just 154 kcal per serving. So, roll up your sleeves and prepare to dive into a sea of flavor with these irresistible mini crab cakes that are sure to leave a lasting impression!
