Mini Corn Bread Crab Cakes with Lemon-Caper Sauce
Bake the corn bread up to three days in advance, and keep in a zip-top plastic bag. Combine the sauce ingredients and assemble
the crab cakes the night before; refrigerate separately. Any leftover crab cakes are terrific with a green salad.
View Recipe: Mini Corn Bread Crab Cakes with Lemon-Caper Sauce