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Prep time: 20 mins | Cook time: 10 mins | Serves: 16 with 2 each

If you love crab, you’ll enjoy these popper delights. It’s a nice alternative to your usual appetizer. Incredibly easy to throw together using only a few ingredients. With the perfect amount of heat from the red pepper and the simple lemon sauce brushed on top, I am pretty sure you’ll never stop munching on these delicious Baked Crab Popper Delights!


1 cup unseasoned Panko bread crumbs

1 cup corn, canned

3 small mini red bell pepper

1/4 cup green onion stems, finely chopped

16 ounces jumbo lump crabmeat, drained

3/4 cup Duke’s mayonnaise

1 Egg, lightly beaten

1 teaspoon coarsely ground black pepper

1/2 teaspoon salt

1 lemon

1/8 teaspoon cayenne pepper

How to make Baked Crab Popper Delights


Step 1: Prepare the oven. Preheat it to 425 degrees. Using a nonstick cooking spray, grease the cups in a mini-muffin pan. With half a cup of bread crumbs, sprinkle the cups, tapping and rotating it gently to coat.

Step 2: After finely chopping the bell pepper, blot them with a paper towel. Chop the onion finely and reserve a tsp for garnish.

Step 3: Carefully mix (so as not to break the crabmeat too much) the corn, bell pepper, rest of the green onions, crabmeat, half of the mayonnaise, egg, black pepper, and salt until combined. And sprinkle with the rest of the Panko crumbs.

Step 4: Among the cups, evenly divide the mixture. Place in the preheated oven and bake for about 10 minutes until golden brown. When done, remove from the oven and allow to cool for about 2 minutes in the pan before reverting the crab cakes to a cooling rack to cool completely.

Step 5: In the meantime, juice the lemon and mix the juice with cayenne pepper, and the rest of the mayonnaise. With this, brush the tops of the crab cakes. Serve garnished with the reserved finely chopped green onion on top. Enjoy!


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