INGREDIENTS
8 oz. of fresh crab or imitation crab
1 clove garlic chopped
1/2 cup unseasoned panko breadcrumbs plus 1/4 cup for coating the pan
1/4 cup parsley chopped
1/4 cup green onion chopped
2 tbsp. butter
1 egg
1/4 parmesan cheese
2 tbsp. lemon juice
Zest of one lemon
Sriracha Aioli:
1/4 cup of mayo
2 tbsp. sriracha sauce
2 cloves of garlic
DIRECTIONS
Preheat over to 375 degrees.
In a small pan combine butter and green onion cook 2-3 minutes until butter is melted.
In a large bowl combine crab, garlic, egg, panko breadcrumbs, parsley, butter and onion, parmesan cheese, lemon juice and lemon zest. Stir gently to combine.
Spray a mini cupcake pan with non-stick cooking spray and coat with remaining breadcrumbs.
Spoon 1 spoonful of crab mixture into each pan cavity.
Bake 15-20 minutes until cooked through and crab poppers are a nice golden brown.
Sriracha Aioli Dipping Sauce:
Mix mayo, garlic and sriracha sauce in a bowl until combined.
