SWEET CORN & CRAB POPPERS

you need to make these little bits of goodness as soon as possible

SWEET CORN & CRAB POPPERS

 

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Ingredients

• INGREDIENTS
• ⅔ cup (150 mL) unseasoned dry bread crumbs, divided
• ¾ cup (175 mL) thawed frozen corn kernels
• ½ small red bell pepper
• 1 pkg (.75 oz) fresh chives (about ¼ cup/50 mL finely chopped), divided
• 1 can (6 oz/175 g) lump crabmeat, drained
• ½ cup (125 mL) mayonnaise, divided
• 1 egg, lightly beaten
• ½ tsp (2 mL) coarsely ground black pepper
• ¼ tsp (1 mL) salt
• 1 lemon
• ⅛ tsp (0.5 mL) cayenne pepper

Instructions

1. DIRECTIONS
2. Preheat oven to 425ºF (220ºC). Spray cups of Mini-Muffin Pan with nonstick cooking spray. Sprinkle cups with ⅓ cup (75 mL) of the bread crumbs, gently tapping and rotating to coat.
3. Finely chop corn and bell pepper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tbsp (15 mL) for garnish. Combine corn, bell pepper, remaining 3 tbsp (45 mL) chives, crabmeat, ¼ cup (50 mL) of the mayonnaise, egg, remaining ⅓ cup (75 mL) bread crumbs, black pepper and salt.
4. Divide crab mixture evenly among cups of pan. Bake 8–10 minutes or until golden brown. Cool poppers in pan 2 minutes; remove from pan to cooling rack.
5. Meanwhile, for sauce, juice lemon to measure 1 tsp (5 mL). Combine juice, cayenne pepper and remaining ¼ cup (50 mL) mayonnaise in (1-cup/250-mL) Prep Bowl; mix well. Top poppers with sauce and reserved chives.

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