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Crab Cake Poppers

These bite-sized delights feature perfectly seasoned crab meat, coated in panko breadcrumbs, and fried to golden perfection.
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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.