Description
These Crab Cake Poppers are crispy, golden bite-sized seafood treats made with jumbo lump crab meat and a blend of sautéed vegetables and seasonings. Paired with a spicy aioli dipping sauce, they make a perfect appetizer or snack that’s bursting with flavor and texture.
Ingredients
Scale
Crab Cake Poppers
- 1 pound jumbo lump crab meat
- 2 tablespoons butter
- ¼ cup green onion, diced
- 2 tablespoons red bell pepper, diced
- 2 tablespoons celery, diced
- ½ teaspoon Kosher salt
- 1 tablespoon parsley, minced
- 1 egg
- ¼ teaspoon Worcestershire sauce
- ¼ cup mayonnaise
- ¼ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
- 1 ¼ cup Panko breadcrumbs
- 1 ½ cup canola oil
Spicy Aioli
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon chili sauce
Instructions
- Clean the Crab: Rinse 1 pound jumbo lump crab meat and carefully pick through to remove any shell bits. Drain well and transfer to a large bowl. Set aside.
- Sauté the Vegetables: In a medium sauté pan, melt 2 tablespoons butter over medium heat. Add ¼ cup diced green onion, 2 tablespoons diced red bell pepper, and 2 tablespoons diced celery. Season with ½ teaspoon Kosher salt and cook for 5 minutes until vegetables are softened. Stir in 1 tablespoon minced parsley, then add this mixture to the crab bowl.
- Mix Crab Cake Ingredients: In a small bowl, whisk together 1 egg, ¼ cup mayonnaise, ¼ teaspoon Worcestershire sauce, ¼ teaspoon dry mustard, and ⅛ teaspoon cayenne pepper until smooth. Pour into the crab and vegetable mix, then fold in ¾ cup Panko breadcrumbs gently until combined.
- Form and Coat Poppers: Spread the remaining ½ cup Panko breadcrumbs on a small plate. Shape the crab mixture into 1-inch balls and roll each ball in the breadcrumbs to coat thoroughly.
- Chill the Poppers: Place the coated crab balls on a tray and refrigerate for 30 minutes to firm up before frying.
- Fry the Crab Cake Poppers: Heat 1 cup canola oil (about ½ inch depth) in a large cast-iron skillet over medium-high heat. Fry the poppers in batches, turning gently every 1-2 minutes to brown all sides evenly, about 3-4 minutes per side. Avoid crowding the pan. Drain fried poppers on paper towels. Add more oil as needed for subsequent batches.
- Prepare Spicy Aioli: In a small bowl, whisk together ½ cup mayonnaise, 1 tablespoon lemon juice, 1 minced garlic clove, and 1 teaspoon chili sauce until smooth. Serve alongside the crab cake poppers as a dipping sauce.
Notes
- Use jumbo lump crab meat for the best texture and flavor; avoid imitation crab.
- Ensure the vegetables are finely diced so they blend well with the crab mixture.
- Refrigerating the formed poppers before frying helps them hold their shape.
- Control the oil temperature to avoid burning or undercooking the poppers; maintain medium-high heat.
- The spicy aioli can be adjusted by increasing or decreasing the chili sauce to your preferred heat level.
- Can be made ahead and refrigerated before frying for convenience.
Nutrition
- Serving Size: 1 popper
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 50 mg
