Light and Lemony

I have a few extra lemons laying around. This looked like the perfect recipe to try. Crab cakes! It is adapted from a Cooking Light recipe~ low cal and lemons!
Corn Bread Crab Cakes

Spicy Remoulade Sauce:
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
Crab cakes:
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 (more or less)
1 teaspoon (30%-less-sodium) Old Bay seasoning
1 large egg, lightly beaten
2 cups crumbled Corn Bread
1 pound lump crabmeat, shell pieces removed
Preparation
To prepare sauce, combine first 8 ingredients; chill.

Preheat oven to 400°.
To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell peppers, and garlic to pan; saute 3 minutes. Remove from heat; cool. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg. Fold in Buttermilk Corn Bread and crabmeat. Scoop mixture into 8-10 portions (about 1/4 cup each) onto non stick baking sheets. Lightly cover, and refrigerate 1 hour. Uncover and bake at 400° for 12 minutes, carefully flip cook for another 5-8 minutes or until lightly browned. Serve with remoulade sauce.

I actually had come corn muffins left over in the freezer, that I save for my cornbread dressing. It would be easy to combine the sauce ingredients and assemble the crab cakes the night before, then pop them in the oven after work. Perfect with a salad for a light, quick and easy dinner.
Y'all enjoy!
Sandi