baked crab popper delights
★★★★★
2
I had fun tweaking this recipe for an Autumn Tea my club had. I love crab and so it made sense I would make something from crab to share with my friends
Blue Ribbon Recipe
The perfect crab appetizer! These are basically a crab cake in popper form. No one needs to know how quick and easy these are. With a bit of heat, the red pepper adds a punch of flavor. The lemon sauce brushed on top is a great touch.
— The Test Kitchen
@kitchencrew
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Ingredients For baked crab popper delights
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1 cunseasoned Panko bread crumbs
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1 ccorn, canned
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3 smmini red bell pepper
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1/4 cgreen onion stems, finely chopped
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16 ozjumbo lump crabmeat, drained
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3/4 cDuke's mayonnaise
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1egg, lightly beaten
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1 tspcoarsely ground black pepper
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1/2 tspsalt
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1lemon
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1/8 tspcayenne pepper
How To Make baked crab popper delights
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1Heat oven to 425 degrees. Spray cups of a mini-muffin pan with non-stick cooking spray. Sprinkle cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.
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2Finely chop bell pepper. Blot peppers dry with a paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.
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3Combine corn, bell pepper, remaining green 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.
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4Divide mixture evenly among cups of pan. Bake 10 minutes or until golden brown. Remove pan from the oven. Cool in pan 2 minutes and then remove from pan to cooling rack.
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5Meanwhile juice lemon for the sauce. Combine juice, cayenne pepper, and remaining mayonnaise. Mix well. Brush tops of crab cakes with sauce.
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6Top with reserved finely chopped green onion tops.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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