HOW TO MAKE BAKED CRAB POPPER DELIGHTS

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 16 Servings

A big thanks to my good friend, Ivana, for recommending this awesome recipe! I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you need these Baked Crab Popper Delights in your life! I promise you that it is worth all your time and effort! You can always add more to this if you think that it lacks something. Have a beautiful day, friends, and I hope you are all well today. Enjoy!

INGREDIENTS :

• 3/4 cup Duke’s mayonnaise
• 1 Egg, lightly beaten
• 3 small mini red bell pepper
• 1 cup unseasoned Panko bread crumbs
• 1 cup corn, canned
• 1/4 cup green onion stems, finely chopped
• 16 ounces jumbo lump crabmeat, drained
• 1/2 teaspoon salt
• 1 lemon
• 1/8 teaspoon cayenne pepper
• 1 teaspoon coarsely ground black pepper

DIRECTIONS :

• Prepare the oven and preheat to 218 degrees C or 425 degrees F.
• Apply cooking spray in the mini-muffin pan.
• Sprinkle 1/2 cup of bread crumbs into the prepared pan.
• Chop the bell pepper, then use paper towels to squeeze them dry. Chop the onion finely and reserve 1 tsp for later use.
• In a mixing bowl, add egg, corn, 1/2 mayonnaise, green onions, bell pepper, crabmeat, salt, and black pepper. Stir until well blended.
• Sprinkle the rest of the Panko crumbs on top.
• Fill each muffin tin with the batter and press it evenly.
• Place it inside the preheated oven and bake for about 10 minutes or until the top turns golden brown.
• Remove from the oven and allow it to cool at room temperature.

For the Sauce:

• In a mixing bowl, add the mayonnaise, cayenne pepper, and juice. Stir until well blended.
• Brush each crab cake with the sauce.
• Garnish with the reserve onions.
• Serve and enjoy!