Impress your guests this holiday season with my crispy Crab Cake Poppers!
These bite-sized delights feature perfectly seasoned crab meat, coated in panko breadcrumbs, and fried to golden perfection.
Ingredients
For the crab cake poppers:
- Oil for frying
- 2 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 egg, lightly beaten
- 1 tsp lemon juice
- 1/2 tsp cedar wood smoked seafood seasoning (or cedar plank salmon seasoning)
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 lb crab meat
- 1/3 cup shredded mozzarella
- 1 clove garlic, minced
- 1 tsp finely chopped chives
- 3/4 cup panko breadcrumbs (for mixture)
- 3/4 cup panko breadcrumbs (for dredging)
- Salt and ground black pepper, to taste
- Parmesan cheese (for garnish)
- Chopped parsley (for garnish)
For the Aioli sauce:
- 1/2 cup mayonnaise
- 1 tbsp hot sauce
- 1 1/2 tbsp BBQ sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tsp Old Bay seasoning
- Optional: Smoked paprika for smokiness or cayenne for spiciness
Instructions
Step 1: Combine cream cheese, mayonnaise, egg, lemon juice, seasonings, crab meat, mozzarella, garlic, chives, and 3/4 cup panko in a bowl.
Mix well and shape into small poppers.
Step 2: Dredge the poppers in the remaining 3/4 cup panko breadcrumbs.
Step 3: Freeze for 30 minutes to 1 hour to firm up.
Step 4: Heat oil to 350°F and fry the poppers for about 5 minutes, or until golden brown.
Step 5: Garnish with Parmesan cheese and parsley before serving.
Step 6: For the aioli, mix all sauce ingredients together in a small bowl and serve alongside the poppers.
Frequently Asked Questions (FAQs)
1. Can I bake the crab cake poppers instead of frying?
Yes! Bake at 400°F for 12-15 minutes, flipping halfway, until golden.
2. Can I make these ahead of time?
Yes, you can prepare the poppers and freeze them until ready to fry or bake.
3. What kind of crab meat should I use?
Lump crab meat is best for this recipe, but you can use any type of crab meat.
4. Can I use different seasonings?
Feel free to adjust the seasonings to your taste or try other herbs like dill or tarragon.
5. How do I store leftovers?
Store leftover poppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Crab Cake Poppers
Ingredients
For the crab cake poppers:
- 2 oz cream cheese softened
- 2 tbsp mayonnaise
- 1 egg lightly beaten
- 1 tsp lemon juice
- 1/2 tsp cedar wood smoked seafood seasoning or cedar plank salmon seasoning
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 lb crab meat
- 1/3 cup shredded mozzarella
- 1 clove garlic minced
- 1 tsp finely chopped chives
- Oil for frying
- 3/4 cup panko breadcrumbs for mixture
- 3/4 cup panko breadcrumbs for dredging
- Salt and ground black pepper to taste
- Parmesan cheese for garnish
- Chopped parsley for garnish
For the Aioli sauce:
- 1/2 cup mayonnaise
- 1 tbsp hot sauce
- 1 1/2 tbsp BBQ sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tsp Old Bay seasoning
- Smoked paprika for smokiness or cayenne for spiciness optional
Instructions
- Combine cream cheese, mayonnaise, egg, lemon juice, seasonings, crab meat, mozzarella, garlic, chives, and 3/4 cup panko in a bowl.Mix well and shape into small poppers.
- Dredge the poppers in the remaining 3/4 cup panko breadcrumbs.
- Freeze for 30 minutes to 1 hour to firm up.
- Heat oil to 350°F and fry the poppers for about 5 minutes, or until golden brown.
- Gaish with Parmesan cheese and parsley before serving.
- For the aioli, mix all sauce ingredients together in a small bowl and serve alongside the poppers.
