Lemon caper mayonnaise is the vibrant, creamy sauce that sets off these traditional crab cakes with a twist. Crumbled cornbread mingles with fresh lump crabmeat, seasoned with that all-American favorite, Old Bay Seasoning.
Appetizer-size crab cakes take on extra personality when you make them with crumbled cornbread. This recipe from Cooking Light calls for browning in the oven, and is perfect for a party. Top each cake with a spoonful of tangy lemon-caper mayo.... Read More