Mini Corn Bread Crab Cakes With Lemon-Caper Sauce

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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

Dash of freshly ground black pepper

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

Fresh chives (optional)

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