Crab Cake Poppers

Ready In: 1 h
Serving: 6-8

Ingredients

  • FOR THE POPPERS
  • 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 c. shredded mozzarella
  • 2 tbsp. finely chopped chives, divided
  • 1 clove garlic, minced
  • 1 1/2 c. panko bread crumbs, divided
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • FOR THE AIOLI
  • 1/2 c. mayonnaise
  • 1 tbsp. lemon juice
  • 1 tsp. Old Bay seasoning
  • Directions

    1. In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, chives, garlic and ¾ cup bread crumbs. Season with salt and pepper.
    2. Roll mixture into small balls (about 1”) then coat in remaining panko. Freeze until firm, about 30 minutes.
    3. In a large, high-sided skillet over medium heat, heat about ½” vegetable oil. Working in batches, add crab cake poppers. Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side. Drain on a paper towel-lined plate.
    4. Make aioli: In a small bowl, whisk together mayonnaise, lemon juice and Old Bay until smooth. Serve poppers warm with aioli.

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