Baked Crab Popper Delights

• Seafood

  • 16 oz Lump crabmeat, jumbo

• Produce

  • 1 cup Corn, canned
  • 1/4 cup Green onion, stems
  • 1 Lemon
  • 3 Red bell pepper, small mini

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Duke's mayonnaise

• Baking & Spices

  • 1 tsp Black pepper, coarsely ground
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 cup Panko bread crumbs, unseasoned

Found on justapinch.com

Description

Ingredients

• 1 c unseasoned Panko bread crumbs
• 1 c corn, canned
• 3 small mini red bell pepper
• 1/4 c green onion stems, finely chopped
• 16 oz jumbo lump crabmeat, drained
• 3/4 c Dukes mayonnaise
• 1 egg, lightly beaten
• 1 tsp coarsely ground black pepper
• 1/2 tsp salt
• 1 lemon
• 1/8 tsp cayenne pepper

Directions

• 1Heat oven to 425 degrees. Spray cups of mini-muffin pan with non-stick cooking spray. Sprinkle cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat. 2Finely chop bell pepper. Blot mixture dry with paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish. 3Combine corn, bell pepper, remaining onions, crabmeat, 1/2 of the mayonnaise, egg, black pepper, and salt. Mix well but gently to not break up the crabmeat too much. Sprinkle lightly with remaining Panko crumbs. 4Divide mixture evenly among cups of pan. Bake 10 minutes or until golden brown. Remove pan from oven. Cool in pan 2 minutes and then remove from pan to cooling rack. 5Meanwhile juice lemon for sauce. Combine juice, cayenne pepper, and remaining mayonnaise and mix well. Brush tops of crab cakes with sauce and top with reserved finely chopped onion tops.