Name: Crab Cake Poppers
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 c. shredded mozzarella -; 1 clove garlic, minced -; 2 tbsp. finely chopped chives, divided -; 1 1/2 c. panko bread crumbs, divided -; Kosher salt -; Freshly ground black pepper -; Vegetable oil, for frying -; Grated parmesan, for garnish -; Chopped parsley, for garnish -; 1/2 c. mayonnaise -; 1 tbsp. lemon juice -; 1 tsp. Old Bay seasoning -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Crab Cake Poppers

1. 2 oz. cream cheese, softened -

2. 2 tbsp. mayonnaise -

3. 1 egg, lightly beaten -

4. 1 tsp. lemon juice -

5. 1 tsp. Old Bay seasoning -

6. Dash Worcestershire sauce -

7. 1 lb. lump crab meat -

8. 1/3 c. shredded mozzarella -

9. 1 clove garlic, minced -

10. 2 tbsp. finely chopped chives, divided -

11. 1 1/2 c. panko bread crumbs, divided -

12. Kosher salt -

13. Freshly ground black pepper -

14. Vegetable oil, for frying -

15. Grated parmesan, for garnish -

16. Chopped parsley, for garnish -

17. 1/2 c. mayonnaise -

18. 1 tbsp. lemon juice -

19. 1 tsp. Old Bay seasoning -

How to cook deliciously - Crab Cake Poppers

1. Stage

Make poppers: In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, garlic, 1 tbsp. chives, and ¾ cup bread crumbs. Season with salt and pepper.

2. Stage

Roll mixture into small balls (about 1"), then coat in remaining panko. Freeze until firm, about 30 minutes.

3. Stage

Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth. Season with pepper.

4. Stage

In a large, deep 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. Garnish poppers with Parmesan and parsley, and serve warm with aioli.