Whether you’re hosting a party or just looking for a scrumptious snack, crab cake poppers are a perfect choice. These bite-sized treats are packed with flavor and are sure to impress your guests. Here’s a step-by-step guide on how to make these delightful appetizers.
Ingredients
To make these crab cake poppers, you will need the following ingredients:
- 2 oz. cream cheese, softened
- 2 tbsp. mayonnaise
- 1 egg, lightly beaten
- 1 tsp. lemon juice
- 1 tsp. Old Bay seasoning
- Dash of Worcestershire sauce
- 1 lb. lump crab meat
- 1/3 cup shredded mozzarella
- 1 clove garlic, minced
- 2 tbsp. finely chopped chives, divided
- 1 1/2 cups panko breadcrumbs, divided
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- Grated Parmesan, for garnish
- Chopped parsley, for garnish
Instructions
Follow these steps to prepare your crab cake poppers:
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 1 hour
Step 1: In a large bowl, combine the softened cream cheese, mayonnaise, beaten egg, lemon juice, Old Bay seasoning, and a dash of Worcestershire sauce. Stir until the mixture is smooth. Gently fold in the lump crab meat, shredded mozzarella, minced garlic, 1 tablespoon of chopped chives, and ¾ cup of panko breadcrumbs. Season the mixture with kosher salt and freshly ground black pepper to taste.
Step 2: Shape the mixture into 1-inch balls. Roll each ball in the remaining panko breadcrumbs to coat them evenly. Place the coated balls on a baking sheet and freeze for 30 minutes to firm up, which helps in keeping their shape during frying.
Step 3: While the crab balls are chilling, prepare the aioli for dipping. In a small bowl, mix the remaining chives, mayonnaise, lemon juice, and Old Bay seasoning. Add a bit of pepper to season and mix well. Set aside for serving.
Step 4: Heat about ½ inch of vegetable oil in a deep skillet over medium heat. Once the oil is hot, fry the crab poppers in batches. They should take about 3 minutes per side to turn golden and crispy. Avoid overcrowding the skillet to ensure even cooking. Once fried, transfer the poppers to a plate lined with paper towels to drain excess oil.
Garnish: Sprinkle the warm crab cake poppers with grated Parmesan cheese and chopped parsley before serving. Serve them alongside the prepared aioli for a delicious dipping experience.
Serving Suggestions
Crab cake poppers make a great appetizer and are perfect for gatherings. Pair them with a light salad or some fresh vegetable sticks to balance the richness of the poppers. They’re best enjoyed when served warm, making them a cozy and inviting dish for any occasion.
These delightful crab cake poppers, with their creamy center and crispy exterior, are not just delicious but also a visually appealing addition to any meal or party platter. Enjoy making them as much as you will savor eating them!
PrintCrab Cake Poppers
- Total Time: 1 hr
Description
Crab Cake Poppers are a delightful twist on the traditional crab cake, offering a bite-sized burst of creamy, crab-filled goodness. Each popper is perfectly seasoned with Old Bay and a touch of lemon, encased in a golden panko crust that adds just the right amount of crunch.Ideal for parties or as a fun family meal, these poppers are not just tasty but also visually appealing. They’re easy to make in advance, fry up in minutes, and serve with a homemade aioli that perfectly complements the savory flavors of the crab.
Ingredients
2 oz. cream cheese, softened
2 tbsp. mayonnaise
1 egg, lightly beaten
1 tsp. lemon juice
1 tsp. Old Bay seasoning
Dash Worcestershire sauce
1 lb. lump crab meat
1/3 cup shredded mozzarella
1 clove garlic, minced
2 tbsp. finely chopped chives, divided
1 1/2 cup panko breadcrumbs, divided
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
Grated Parmesan, for garnish
Chopped parsley, for garnish
Instructions
Step 1: In a large bowl, mix cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire until smooth. Fold in crab meat, mozzarella, garlic, 1 tbsp. chives, and ¾ cup breadcrumbs. Season with salt and pepper.
Step 2: Roll mixture into 1-inch balls, then coat with remaining panko. Freeze for 30 mins.
Step 3: In a small bowl, mix remaining chives, mayonnaise, lemon juice, and Old Bay for aioli. Season with pepper.
Step 4: Heat ½ inch vegetable oil in a deep skillet over medium heat. Fry crab poppers in batches until golden, about 3 mins per side. Drain on paper towels. Garnish with Parmesan and parsley. Serve warm with aioli.
- Prep Time: 20 mins
- Cook Time: 20 mins