Try this Mini crab cake poppers recipe, or contribute your own.
- 1 clove garlic minced
- vegetable oil for frying
- kosher salt
- chopped parsley for garnish
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- freshly ground black pepper
- 1 teaspoon old bay seasoning
- 1/3 cup shredded mozzarella cheese
- dash worcestershire sauce
- 2 oz cream cheese softened
- 1 egg slightly beaten
- 1 pound lumb crabmeat
- 2 tablespoons finely chopped chives divided
- 1 1/2 cup panko bread crumbs divided
- grated parmesan for garnish
- 1/2 cup mayonnaise for aioli
- 1 tablespoon lemon juice for aioli
- 1 teaspoon old bay seasoning for aioli
- Carbohydrate 22.9814471662365 g
- Cholesterol 54.0996399607252 mg
- Fat 17.670379928055 g
- Fiber 1.33237152844289 g
- Protein 6.84112916261689 g
- Saturated Fat 4.48757440220455 g
- Serving Size 1 1 Serving (157g)
- Sodium 502.686588032108 mg
- Sugar 21.6490756377936 g
- Trans Fat 7.92753696023679 g
- Calories 279 calories
Step-by-step
- 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 tablespoon chives, and 3/4 cup bread crumbs. Season with salt and pepper.
- Roll mixture into small balls (about 1 inch), then coat in remaining panko. Freeze until firm, about 30 minutes.
- Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth. Season with pepper.
- In a large, deep skillet over medium heat, heat about 1/2 inch 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 cheese and parsley, and serve warm with aioli.
Deep frying seafood demands close attention to oil temperature and crust color because internal thermometers are impractical for small, delicate morsels. Maintaining vegetable oil around 350 degrees Fahrenheit ensures the exterior crisps before the crab proteins overcook. When managing tight grocery budgets, stretching expensive lump crabmeat with economical binders like panko and cream cheese makes luxury ingredients accessible without sacrificing richness.
- Freeze shaped poppers for exactly 30 minutes to solidify the soft cream cheese and egg binder so the balls hold their shape during frying.
- Monitor the vegetable oil depth at half an inch to submerge half the sphere at once, requiring only a single flip with tongs.
- Watch for a uniform golden-brown hue on the panko crust as the primary visual indicator that the interior is heated through and ready.
- Drain fried batches on paper towels immediately to wick away surface oil, preventing the crisp breadcrumb coating from turning soggy.
- Substitute canned lump crabmeat for fresh options when necessary, though thoroughly pressing out excess moisture in a mesh strainer prevents the mixture from becoming overly wet.
Hot oil cooks the exterior rapidly while the trapped moisture gently steams the interior cheese and seafood. Serving these warm alongside a seasoned mayonnaise aioli balances the crisp texture effectively.
