Crab Cake Poppers PT60M https://img4.recipesrun.com/201907/2019/0826/b4/a/183165/300x200x50.jpg 8 servings Ingredients: 1 tsp. Seafood seasoning 1 tbsp. Lemon juice 1/2 c. Mayonnaise Chopped parsley, for garnish Grated Parmesan, for garnish Vegetable oil, for frying Freshly ground black pepper Kosher salt 1 1/2 c. Panko bread crumbs, divided 2 tbsp. Finely chopped chives, divided 1 clove Garlic, minced 1/3 cup Shredded mozzarella 1 pound Lump crab meat Dash Worcestershire sauce 1 tsp. Seafood seasoning 1 tsp. Lemon juice 1 Egg, lightly beaten 2 tbsp. Mayonnaise 2 oz. Cream cheese, softened
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Crab Cake Poppers

By lihui

8 Person
60 Minutes
0 Calories
Good lump crab doesn’t need much to set off its flavor, and when it’s the star of the show like it is in these Crab Cake Popper appetizers. Red bell peppers, onion, and celery complement the freshness of the lump crab while the crunchy Panko bread crumbs add some texture to offset the seafood’s creaminess. Because there isn’t a lot of mayo or binder to hold these poppers together, be sure to use a light hand when molding your little bite-size nuggets to hold their delicate flavors.

Ingredients

Aloli

  • 1 tsp. Seafood seasoning

  • 1 tbsp. Lemon juice

  • 1/2 c. Mayonnaise

Poppers

  • Chopped parsley, for garnish

  • Grated Parmesan, for garnish

  • Vegetable oil, for frying

  • Freshly ground black pepper

  • Kosher salt

  • 1 1/2 c. Panko bread crumbs, divided

  • 2 tbsp. Finely chopped chives, divided

  • 1 clove Garlic, minced

  • 1/3 cup Shredded mozzarella

  • 1 pound Lump crab meat

  • Dash Worcestershire sauce

  • 1 tsp. Seafood seasoning

  • 1 tsp. Lemon juice

  • 1 Egg, lightly beaten

  • 2 tbsp. Mayonnaise

  • 2 oz. Cream cheese, softened

Method

  • 01
    Make poppers: In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Seafood seasoning, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, garlic, 1 tbsp. chives, and 3/4 cup bread crumbs. Season with salt and pepper.
  • 02
    Roll mixture into small balls then coats in remaining panko. Freeze until firm, about 30 minutes.
  • 03
    Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Seafood seasoning, and remaining chives until smooth. Season with pepper.
  • 04
    In a large, deep skillet over medium heat, heat about 1/2 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.

Related Tags

Dinner Recipes
Appetizers Recipes
Crab Cake Recipes
Easy Dinner Recipes
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    Crab Cake Poppers

    4.7

    ( By lihui )

    Good lump crab doesn’t need much to set off its flavor, and when it’s the star of the show like it is in these Crab Cake Popper appetizers. Red bell peppers, onion, and celery complement the freshness of the lump crab while the crunchy Panko bread crumbs add some texture to offset the seafood’s creaminess. Because there isn’t a lot of mayo or binder to hold these poppers together, be sure to use a light hand when molding your little bite-size nuggets to hold their delicate flavors.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Prep Time 20 Mins
    • Cook Time 40 Mins
    • Total Time 60 Mins
    02 Ingredients
    Aloli
    1 tsp. Seafood seasoning
    1 tbsp. Lemon juice
    1/2 c. Mayonnaise
    Poppers
    Chopped parsley, for garnish
    Grated Parmesan, for garnish
    Vegetable oil, for frying
    Freshly ground black pepper
    Kosher salt
    1 1/2 c. Panko bread crumbs, divided
    2 tbsp. Finely chopped chives, divided
    1 clove Garlic, minced
    1/3 cup Shredded mozzarella
    1 pound Lump crab meat
    Dash Worcestershire sauce
    1 tsp. Seafood seasoning
    1 tsp. Lemon juice
    1 Egg, lightly beaten
    2 tbsp. Mayonnaise
    2 oz. Cream cheese, softened
    03 Method
    Step 1
    Make poppers: In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Seafood seasoning, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, garlic, 1 tbsp. chives, and 3/4 cup bread crumbs. Season with salt and pepper.
    Step 2
    Roll mixture into small balls then coats in remaining panko. Freeze until firm, about 30 minutes.
    Step 3
    Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Seafood seasoning, and remaining chives until smooth. Season with pepper.
    Step 4
    In a large, deep skillet over medium heat, heat about 1/2 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.
    04 Author
    lihui lihui
    44 Recipes

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