Sweet Corn and Crab Poppers
Time & Yield
Yield: 12 Servings
Time: 30 Minutes
Ingredients
Sweet Corn and Crab Poppers
2/3 cup (150g) unseasoned dry bread crumbs, divided
3/4 cup (175g) thawed frozen corn kernels
1/2 small red bell pepper
.75 oz fresh chives (about 1/4 cup/50g), divided
1 can (6 oz/175g) lump crabmeat, drained
1/4 cup (50g) mayonnaise
1 egg, lightly beaten
1/2 tsp (2g) coarsely ground black pepper
1/4 tsp (1g) salt
1 lemon
1/8 tsp (0.5g) cayenne pepper
White Sauce
1/4 cup (50g) mayonnaise
1 lemon
1/8 tsp (0.5g) cayenne pepper
Instructions
To make the Sweet Corn and Crab Poppers: Preheat oven to 425ºF. Spray cups of mini-muffin pan with nonstick cooking spray. Sprinkle cups with 1/3 cup (75g) of the bread crumbs, gently tapping and rotating to coat.
Finely chop corn (3/4 cup) and bell pepper (1/2 small bell pepper). Blot the chopped bell pepper dry with paper towels. Finely chop chives (1/4 cup) and set aside 1 tbsp (15g) for garnish. Combine corn, bell pepper, remaining 3 tbsp (45g) chives, crabmeat (1 can), mayonnaise (1/4 cup, 50g), egg, remaining 1/3 cup (75g) bread crumbs, black pepper and salt in a large bowl. Mix well.
Divide crab mixture evenly among cups of the mini-muffin pan. Bake 8–10 minutes or until golden brown. Remove pan from oven to cooling rack. Cool poppers in pan 2 minutes; remove from pan to cooling rack.
To make the White Sauce: Juice lemon to measure 1 tsp (5 mL). Combine juice, cayenne pepper (1/8 tsp, 0.5g) and mayonnaise (1/4 cup, 50g) in a small prep bowl; mix well. Top poppers with sauce and reserved chives.
Source: Pampered Chef