Elevate your appetizer game with these irresistible Crab Cake Poppers! Bursting with the flavors of succulent lump crab meat, zesty seasonings, and creamy cheeses, these bite-sized treats are perfect for any occasion. Whether you’re hosting a party or simply craving a savory snack, these poppers are sure to impress with their crispy exterior and tender, flavorful center. Get ready to delight your taste buds with every bite of these delectable crab cake poppers!
In our household, Crab Cake Poppers have become synonymous with family gatherings and special celebrations. I still remember the first time I made them for a dinner party, eager to impress our guests with something unique and flavorful. As soon as the poppers hit the table, they were an instant hit, disappearing within minutes as everyone raved about their taste and texture. Since then, these poppers have become a staple at our gatherings, bringing joy and satisfaction to all who indulge in them. Whether served as appetizers or as part of a main course, these crab cake poppers never fail to steal the spotlight and leave everyone craving for more.
Why These Crab Cake Poppers Are a Must-Try!
- A perfect blend of lump crab meat, creamy cheeses, and zesty seasonings, creating a harmonious explosion of flavors in every bite.
- Easy to prepare and perfect for entertaining, these poppers are sure to impress your guests and leave them wanting more.
- The crispy exterior and tender, flavorful center make these poppers irresistible, appealing to both seafood lovers and novices alike.
- Paired with a homemade aioli sauce infused with lemon and Old Bay seasoning, these poppers elevate the dining experience to new heights, adding a refreshing burst of flavor with every dip.
Ingredients:
For the Poppers:
- 55 grams (2 ounces) cream cheese, softened
- 30 grams (2 tablespoons) mayonnaise
- 1 egg, lightly beaten
- 5 milliliters (1 teaspoon) lemon juice
- 5 milliliters (1 teaspoon) Old Bay seasoning
- Dash of Worcestershire sauce
- 450 grams (1 pound) lump crab meat
- 80 grams (1/3 cup) shredded mozzarella
- 1 clove garlic, minced
- 30 milliliters (2 tablespoons) finely chopped chives, divided
- 180 grams (1 1/2 cups) panko bread crumbs, divided
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- Grated Parmesan, for garnish
- Chopped parsley, for garnish
For the Aioli:
- 120 milliliters (1/2 cup) mayonnaise
- 15 milliliters (1 tablespoon) lemon juice
- 5 milliliters (1 teaspoon) Old Bay seasoning
Directions:
- In a large bowl, combine the softened cream cheese, mayonnaise, beaten egg, lemon juice, Old Bay seasoning, and Worcestershire sauce. Mix until smooth, then gently fold in the lump crab meat, shredded mozzarella, minced garlic, 15 milliliters (1 tablespoon) of chopped chives, and 135 grams (3/4 cup) of panko bread crumbs. Season with salt and pepper.
- Roll the crab mixture into small balls, approximately 2.5 centimeters (1 inch) in diameter, then coat each ball in the remaining panko bread crumbs. Place the coated crab cake poppers on a baking sheet lined with parchment paper and freeze until firm, about 30 minutes.
- Meanwhile, prepare the aioli by whisking together the mayonnaise, lemon juice, Old Bay seasoning, and the remaining chopped chives in a small bowl until smooth. Season with freshly ground black pepper.
- In a large, deep skillet, heat vegetable oil over medium heat until it reaches a depth of about 1.25 centimeters (1/2 inch). Working in batches, carefully add the crab cake poppers to the hot oil using a slotted spoon or spider strainer. Fry the poppers until golden brown on all sides, gently turning them with tongs as needed, about 3 minutes per side.
- Once cooked, transfer the fried crab cake poppers to a plate lined with paper towels to drain any excess oil. Garnish with grated Parmesan and chopped parsley before serving. Serve warm with the prepared aioli for dipping.
Notes:
- For a gluten-free option, use gluten-free panko bread crumbs or crushed gluten-free crackers.
- Be sure to handle the crab cake mixture gently to avoid breaking up the lump crab meat.
- Adjust the seasoning of the aioli to suit your taste preferences, adding more lemon juice or Old Bay seasoning if desired.
- These crab cake poppers are best enjoyed fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven until warmed through before serving.
