Ingredients

The following ingredients have 16 Servings
  • 1 cup(s) unseasoned Panko bread crumbs
  • 1 cup(s) corn, canned
  • 3 small mini red bell pepper
  • 1/4 cup(s) green onion stems, finely chopped
  • 16 ounce(s) jumbo lump crabmeat, drained
  • 3/4 cup(s) Duke's mayonnaise
  • 1 - egg, lightly beaten
  • 1 teaspoon(s) coarsely ground black pepper
  • 1/2 teaspoon(s) salt
  • 1 - lemon
  • 1/8 teaspoon(s) cayenne pepper

Instruction

  • 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.