¼-½tsp.secret ingredient (smoked paprika, Old Bay seasoning, chef’s choice)
fresh pepper to taste
olive oil for greasing the pan
Preheat the oven to 450 degrees F and assemble ingredients.
Generously grease an eight-cup muffin tin.
In a medium bowl, combine the Maine crabmeat, breadcrumbs, egg, mayonnaise and chopped relish. Stir in the sriracha chili sauce and secret ingredient. Taste the batter and add more seasonings and fresh pepper if needed. Divide the mixture evenly between the eight muffin cups.
Bake until cooked through and crispy, about 20 minutes.
To prepare 1 cup fresh breadcrumbs: Tear 3 slices of whole-wheat bread into pieces. Process in the bowl of your food processor until a coarse crumb is formed. Stale bread makes excellent breadcrumbs. Freeze them for quick and easy use in recipes.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.