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!
HOW TO MAKE BAKED CRAB POPPER DELIGHTS
Yield:
16
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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
Instructions
- 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!
