We are always on the lookout for new and fun ways of preparing some of our favorite foods and today I have found something definitely worth sharing. They are called baked crab popper delights and they look amazing. Picture a crab cake, now picture a crab cake that is not fried but baked and served bite-sized.
That is the best way I would describe these. Now I am sure some people are going to ask the question, isn’t it just a smaller version of a crab cake that is baked? Technically you would be correct. What makes this recipe different is that it calls for eggs which become the binding agent to keep the delights from falling apart as they bake.
The other unique element about this recipe is they are baked in a mini muffin tin with the slightest amount of breadcrumbs. Most crab cake recipes we have encountered often call for a ton of bread crumbs in the recipe then you bread the outside of the crab cake with more breadcrumbs prior to frying. These crab cake poppers avoid the excess and often unnecessary usage of bread crumbs.
Ingredients
- 1 cup unseasoned Panko bread crumbs
- 1 can, corn
- 3 small mini red bell pepper
- 1/4 cups green onion stems, finely chopped
- 16 oz jumbo lump crabmeat, drained
- 3/4 cup Mayonnaise
- 1 large egg, lightly beaten
- 1 tsp black pepper
- 1/2 tsp salt
- Juice from 1 lemon
- 1/8 tsp cayenne pepper
Get the step by step instructions and the remainder of the recipe from Just A Pinch.
Recipe and Photo Source: Just A Pinch
