- 1 c unseasoned Panko bread crumbs
- 1 c corn, canned
- 3 small mini red bell pepper
- 1/4 c green onion stems, finely chopped
- 16 oz jumbo lump crabmeat, drained
- 3/4 c Duke’s mayonnaise
- 1 egg, lightly beaten
- 1 tsp coarsely ground black pepper
- 1/2 tsp salt
- 1 lemon
- 1/8 tsp cayenne pepper
1Heat 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.
2Finely chop bell pepper. Blot peppers dry with a paper towel. Finely chop onion tops setting aside 1 teaspoon for garnish.
3Combine 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.
4Divide 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.
5Meanwhile juice lemon for the sauce. Combine juice, cayenne pepper, and remaining mayonnaise. Mix well. Brush tops of crab cakes with sauce.
6Top with reserved finely chopped green onion tops.