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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Corn and Crab Poppers Recipe

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This recipe for Sweet Corn and Crab Poppers is from Carol Smith Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅔ C. Unseasoned Dry Bread Crumbs
¾ C. Frozen Corn Kernels, thawed
½ Small Red Bell Pepper
¼ C. Chives, chopped
1 (6oz.) Can Lump Crabmeat, drained
½ C. Mayonnaise
1 Egg, lightly beaten
½ tsp. Coarsely Ground Black Pepper
¼ tsp. Salt
1 Lemon
⅛ tsp. Cayenne Pepper
Directions:
Directions:
Preheat oven to 425º. Spray a 24 cup mini muffin pan with nonstick cooking spray. Sprinkle the cups with ⅓ cup of the bread crumbs, gently tapping and rotating to coat.
Finely chop corn and bell pepper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tbsp. for garnish. Combine corn, bell pepper, remaining 3 tbsp. chives, crabmeat, ¼ cup of the mayonnaise, egg, remaining ⅓ cup of bread crumbs, pepper and salt in a bowl and mix until well incorporated.
Divide crab mixture evenly among the muffin cups.
Bake 8-10 minutes or until golden brown. Remove pan from the oven unto a wire rack to cool for 2 minutes. Remove from the pan unto a serving plate.
Meanwhile, for the sauce, juice the lemon to measure 1 tsp.. Combine lemon juice, cayenne pepper and remaining ¼ cup of mayonnaise in a small bowl mixing well. Top poppers with the sauce and reserved chives.
Number Of Servings:
Number Of Servings:
12- 2 cups
Personal Notes:
Personal Notes:
Per Serving: 120 calories, 7g carbs and 4g protein

 

 

 

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