Mini Corn Bread Crab Cakes


"Love to make these for holiday parties, easy to double for a big crowd. The sauce really makes it.."
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Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

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  1. Sauce - combince the first 8 ingredients and chill
  2. Preheat oven 400 degrees
  3. Crab Cakes, heat oil in a nonstick skillet over medium heat. Add onions, bell peppers and garlic to pan, saute 3 minutes. Remove from the heat and cool. Combine 1/4 cup of Mayo and next 6 ingredients (thru old bay) stir in egg and add cooled pepper mixture. Fold in corn bread and crabmeat. Scoop mixture into 16 prtions (about 1/4 cup each) and form into cake. Place on baking sheet coated with cooking spray. Lightly cover and refridgerate for 1 hour. Uncover and bake for 10 minutes, flip and another 10 minutes until browned. Serve with chilled sauce.


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