Artichoke Topped Crab Bites

1 large egg, lightly beaten

1/2 c panko bread crumbs

1/3 c chopped green onions

1/3 c finely chopped green pepper

1/4 c grated parmesan cheese

3 tbsp chopped fresh parsley

2 tbsp dijon mustard

1/4 tsp salt

6 oz lump crabmeat, drained

 

Artichoke topping:

1/2 c marinated quartered artichoke hearts, drained

1/4 c mayo

1 tbsp dill pickle juice

1 tsp dijon mustard

1/2 tsp sriracha sauce

 

Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Gently stir in crab. Fill 24 greased mini muffin cups 3/4 full; press down gently. Bake until lightly browned, 12-14 minutes. Cool in pan 5 minutes. Run a knife around sides of muffin cups to loosen. Gently remove crab bites to wire racks.

 

Separately, place all the topping ingredients in a food processor; process until blended and artichokes are chopped. Spoon over crab bites. Serve while warm.