Baked Crab Popper Delights
Ingredients:
- Cooking spray
- 1 cup unseasoned Panko bread crumbs, divided
- 3 small mini red bell peppers
- 3 green onion stems
- 1 cup canned corn
- 16 oz jumbo lump crabmeat, drained
- 3/4 cup Duke’s mayonnaise, divided
- 1 egg, lightly beaten
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1 lemon, juiced
- 1/8 teaspoon cayenne pepper
Directions:
- Preheat your oven to 425°F and spray the cups of a mini-muffin pan with cooking spray.
- Sprinkle the cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.
- Finely chop the mini red bell peppers and blot them dry with a paper towel.
- Finely chop the green onion stems, setting aside 1 teaspoon for garnish.
- In a mixing bowl, combine the canned corn, chopped bell peppers, chopped green onions (excluding the reserved teaspoon), drained crabmeat, half of the mayonnaise, lightly beaten egg, black pepper, and salt.
- Mix well, being careful not to break up the crabmeat too much.
- Sprinkle the mixture lightly with the remaining Panko bread crumbs.
- Divide the mixture evenly among the cups of the mini-muffin pan.
- Bake for 10 minutes or until golden brown.
- Remove the pan from the oven and let the poppers cool in the pan for 2 minutes before transferring them to a cooling rack.
- While the poppers are cooling, prepare the lemon-cayenne mayo by combining the lemon juice, cayenne pepper, and remaining mayonnaise in a small bowl.
- Mix well.
- Brush the tops of the crab poppers with the lemon-cayenne mayo mixture, then sprinkle them with the reserved finely chopped green onion tops.
Cooking Tips:
For extra flavor, you can add a dash of Old Bay seasoning or seafood seasoning to the crab mixture.
Make sure to blot the bell peppers dry with a paper towel before adding them to the crab mixture to prevent excess moisture.
Serve the crab poppers warm or at room temperature for the best texture and flavor.