Baked Crab Popper Delights

Skinny Points

Ingredients

1 c unseasoned Panko bread crumbs1 c corn, canned3 small mini red bell pepper1/4 c green onion stems, finely chopped16 oz jumbo lump crabmeat, drained3/4 c Duke’s mayonnaise1 egg, lightly beaten1 tsp coarsely ground black pepper1/2 tsp salt1 lemon1/8 tsp cayenne pepper

Directions

1. Heat oven to 425 degrees. Spray cups of mini-muffin pan with non-stick cooking spray. Sprinkle cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.2. Finely chop bell pepper. Blot mixture dry with paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.3. Combine corn, bell pepper, remaining 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.4. Divide mixture evenly among cups of pan. Bake 10 minutes or until golden brown. Remove pan from oven. Cool in pan 2 minutes and then remove from pan to cooling rack.5. Meanwhile juice lemon for sauce. Combine juice, cayenne pepper, and remaining mayonnaise and mix well. Brush tops of crab cakes with sauce and top with reserved finely chopped onion tops.