Preheat oven to 425ºF (220ºC). Spray cups of Mini-Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup (75 mL) of the bread crumbs, gently tapping and rotating to coat.
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, 1/4 cup (50 mL) of the mayonnaise, egg, remaining 1/3 cup (75 mL) bread crumbs, black pepper and salt.
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.
Meanwhile, for sauce, juice lemon to measure 1 tsp (5 mL). Combine juice, cayenne pepper and remaining 1/4 cup (50 mL) mayonnaise in (1-cup/250-mL) Prep Bowl; mix well. Top poppers with sauce and reserved chives.