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