Baked Crab Poppers

Ingredients

1 cup unseasoned panko bread crumbs-divided
1 cup whole kernel corn-drained
3 red bell peppers-mini size
1/4 cup green onion tops-finely chopped
16 oz jumbo lump crabmeat
3/4 cup Duke's mayonnaise
1 egg, lightly beaten
1/8 tsp cayenne pepper
1 tsp coarse ground black pepper
1/2 tsp salt

Sauce

Juice of 1/4 medium lemon
1 Tbsp butter - melted
1/8 tsp cayenne pepper
Remaining 1/4 cup mayonnaise

Directions

Pre-heat oven to 425 degrees.

Spray cups of a mini-muffin tin with PAM or similar cooking spray. Sprinkle 1/2 cup Panko breadcrumbs evenly on muffin tin, tapping and shaking to coat bottom and sides of cups evenly. Tilt and rotate tin until all the panko forms a light coating in the cups.

Fine chop mini bell peppers. Blot dry with paper towel. Fine chop onion tops, reserve 1 tablespoon for garnish.

Combine corn, bell pepper, remaining green onions, crabmeat, 1/2 of the mayonnaise, egg, cayenne pepper, black pepper, and salt. Mix thoroughly but gently to avoid breaking crab meat lumps. Gently fold in 1/2 cup of panko.

Divide mixture evenly into cups of mini-tin. Bake 15 minutes or until golden brown. Remove from oven and cool 2 minutes in pan. Gently remove from pan with spoon or small spatula to cooling rack.

For sauce; blend lemon juice and melted butter, cayenne pepper, and remaining (1/4 cup) mayonnaise. Mix well and brush tops of baked crab cakes.

Top with reserved green onion.