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!
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
1/8 teaspoon cayenne pepper
1 teaspoon coarsely ground black pepper
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!