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Baked in the South

Food Wine & Life in the South

  • About Rhiannon
  • Recipes
    • appetizers
    • main course
    • Cocktails
    • desserts
    • freezer meals
    • holiday menu
  • TRAVEL
  • HOME & GARDEN
    • Home Tours
    • Interior Design
    • DIY
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January 12, 2018 By Rhiannon Leave a Comment

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.
3.5.3226

 

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