It is time to try Funfetti Cookies
Chef’s Borrero & Ventura are going to make 2021 something tasty!
Enjoy the music while you look at this amazing recipe!
Baked Crab Popper Delights
The perfect crab appetizer! These are basically a crab cake in popper form. No one needs to know how quick and easy these are. With a bit of heat, the red pepper adds a punch of flavor. The lemon sauce brushed on top is a great touch.
- 1 cunseasoned Panko bread crumbs
- 1 ccorn, canned
- 3 smallmini red bell pepper
- 1/4 cgreen onion stems, finely chopped
- 16 ozjumbo lump crabmeat, drained
- 3/4 cDuke’s mayonnaise
- 1egg, lightly beaten
- 1 tspcoarsely ground black pepper
- 1/2 tspsalt
- 1/8 tspcayenne pepper
Heat oven to 425 degrees. Spray cups of a mini-muffin pan with non-stick cooking spray. Sprinkle cups with 1/2 cup of the bread crumbs, gently tapping and rotating to coat.
Finely chop bell pepper. Blot peppers dry with a paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.
Combine corn, bell pepper, remaining green onions, crabmeat, 1/2 of the mayonnaise, egg, black pepper, and salt. Mix well but gently to not break up the crabmeat too much. Sprinkle lightly with remaining Panko crumbs.
Divide mixture evenly among cups of pan. Bake 10 minutes or until golden brown. Remove pan from the oven. Cool in pan 2 minutes and then remove from pan to cooling rack.
Meanwhile juice lemon for the sauce. Combine juice, cayenne pepper, and remaining mayonnaise. Mix well. Brush tops of crab cakes with sauce.
Top with reserved finely chopped green onion tops. WALLA!