Crab Cake Poppers
Mini crab cakes that you won't be able to stop eating.
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
- FOR THE POPPERS
- 2 oz. cream cheese, softened
- 2 tbsp. mayonnaise
- 1 Egg, lightly beaten
- 1 tsp. lemon juice
- 1 tsp. Old Bay seasoning
- Dash Worcestershire sauce
- 1 lb. lump crab meat
- ⅓ c. shredded mozzarella
- 2 tbsp. finely chopped chives, divided
- 1 clove garlic, minced
- 1½ c. panko bread crumbs, divided
- kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- FOR THE AIOLI
- ½ c. mayonnaise
- 1 tbsp. lemon juice
- 1 tsp. Old Bay seasoning
Instructions
- In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, chives, garlic and ¾ cup bread crumbs. Season with salt and pepper.
- Roll mixture into small balls (about 1”) then coat in remaining panko. Freeze until firm, about 30 minutes.
- In a large, high-sided skillet over medium heat, heat about ½” 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.
- Make aioli: In a small bowl, whisk together mayonnaise, lemon juice and Old Bay until smooth. Serve poppers warm with aioli.
Watch the recipe video here:
You need to know about Crab Cake Poppers ?Full recipe: http://dlsh.it/UA4p9gF
Posted by Delish on Saturday, January 20, 2018
