Saturday, November 5, 2016

Baked Crab Poppers (or salmon or tuna or even chicken)

recipe modified from original recipe source: Just a Pinch 
 This recipe originally uses crab meat, but for a poor man's version use tuna or salmon packets or even chicken.

Baked Crab Poppers (or salmon or tuna or even chicken)
Recipe makes 32 poppers
 Prep:20 Min
 Cook:10 Min

1 c unseasoned Panko bread crumbs
1 c corn, canned
3 small mini red bell pepper
1 jalapeno pepper chopped (optional)
1/4 c green onion stems, finely chopped
16 oz jumbo lump crabmeat, drained (tuna, salmon and chicken work great too)
3/4 c Duke's mayonnaise
1 egg, lightly beaten
1 tsp coarsely ground black pepper
1/2 tsp salt
1 lemon
1/8 tsp cayenne pepper

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.

Finely chop bell pepper using the food chopper or manual food processor. Blot mixture dry with paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.

Combine corn, bell pepper, remaining onions, crabmeat (or chicken, salmon or tuna), 1/2 of the mayonnaise, egg, black pepper, and salt in the batter bowl. Mix well but gently to not break up the crabmeat too much. Sprinkle lightly with remaining Panko crumbs.

Divide mixture evenly among cups using the small or medium scoop. Bake 10 minutes or until golden brown. Remove pan from oven. Cool in pan 2 minutes and then remove from pan to stackable cooling rack.

Meanwhile juice lemon for sauce using lemon juicer. Combine juice, cayenne pepper, and remaining mayonnaise and mix well. Brush tops of crab cakes with sauce using chef's basting brush and top with reserved finely chopped onion tops.

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