Baked Crab Popper Delights
By
Diana Hohman
@FloridaGal
25
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.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
16 with 2 each
Prep:
20 Min
Cook:
10 Min
Method:
Bake
Ingredients
-
1 cunseasoned Panko bread crumbs
-
1 ccorn, canned
-
3 smallmini red bell pepper
-
1/4 cgreen onion stems, finely chopped
-
16 ozjumbo lump crabmeat, drained
-
3/4 cDuke's mayonnaise
-
1egg, lightly beaten
-
1 tspcoarsely ground black pepper
-
1/2 tspsalt
-
1lemon
-
1/8 tspcayenne pepper
How to Make Baked Crab Popper Delights
- Heat 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.
- Finely chop bell pepper. Blot peppers dry with a paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.
- Combine 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.
- Divide 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.
- Meanwhile juice lemon for the sauce. Combine juice, cayenne pepper, and remaining mayonnaise. Mix well. Brush tops of crab cakes with sauce.
- Top with reserved finely chopped green onion tops.
About Baked Crab Popper Delights
Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: American
Collection: New Year Party
