My friend Linda , as you know, makes one of the best crab dips in the Neck. I started thinking how could I spin-off a recipe for individual servings of her dish. Well, make small portions in a mini-muffin tin, that’s how! The blue crabs are still coming in strong on the dock but the corn, although still sweet, is beginning to look like it is in need of a good dentist. The recipe was too long to post on my Facebook page so read on and enjoy!
Ali’s Crab and Corn Puff Cakes
Makes 24 bite–size appetizers
- 2 thick slices sweet onion, diced
- ¼ cup sweet red pepper, diced
- 1 T. butter
- ¾ cup all-purpose flour
- ¾ tsp. baking powder
- 1 tsp. Old Bay seasoning
- 1/4 tsp. red pepper flakes, if desired
- ¼ tsp. salt
- 1 cup Monterey Jack Pepper cheese, grated
- 1 large egg, lightly beaten
- 1 cup fresh corn kernels, blanched, then cut off cob
- 1 cup heavy cream
- 1 T. mayonnaise
- 1 cup Maryland lump crab meat
- In a small skillet, sauté onion and pepper in butter until softened.
- Season with salt/pepper to taste, set aside to cool.
- In a large mixing bowl, combine flour, baking powder, Old Bay, red pepper flakes, salt and cheese.
- In separate bowl, whisk together egg, corn, cream and mayonnaise.
- Add to the dry mixture with the cooled onion and pepper and fold in crabmeat.
- Drop dough by tablespoons into sprayed mini-muffin tins. Bake at 400 degrees for 15 minutes.