Description
Delicious and crispy Crab Cake Poppers made with jumbo lump crab meat, sautéed vegetables, and coated with crunchy panko breadcrumbs, served with a zesty spicy aioli dipping sauce. Perfect as an appetizer or party snack.
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 (¾ cup for mixture, remaining for coating)
- 1 ½ cup canola oil (for frying)
Spicy Aioli
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon chili sauce
Instructions
- Prepare Crab Meat: Clean the crab of any shell bits. Rinse 1 pound lump crab meat and pick through to remove any shells. Drain well and add to a large bowl; set aside.
- Sauté Vegetables: In a medium sauté pan, melt 2 tablespoons butter over medium heat. Add ¼ cup finely chopped green onion, 2 tablespoons finely diced red bell pepper, and 2 tablespoons finely diced celery. Season with ½ teaspoon Kosher salt and cook for 5 minutes or until vegetables soften. Remove from heat and stir in 1 tablespoon minced parsley. Add this mixture to the bowl with the crab meat.
- Combine Crab Cake Mixture: 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 this mayo mixture into the crab and vegetable bowl. 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 them in the panko breadcrumbs until fully coated.
- Chill Crab Poppers: Place the coated crab balls on a tray and refrigerate for 30 minutes to help them set and hold their shape during frying.
- Fry Crab Poppers: Heat 1 cup canola oil (about ½ inch deep) in a large cast-iron skillet over medium-high heat. Fry the crab poppers in batches, avoiding crowding the pan. Turn them gently every 1-2 minutes to brown all sides evenly. Cook about 3-4 minutes per side until golden brown and crispy. Drain on paper towel-lined plate. Add more oil if needed between batches.
- Make Spicy Aioli: In a small bowl, mix together ½ cup mayonnaise, 1 tablespoon lemon juice, 1 clove minced garlic, and 1 teaspoon chili sauce until smooth. Serve as a dipping sauce alongside the crab poppers.
- Serve: Serve the crab cake poppers hot with the spicy aioli on the side.
Notes
- Ensure crab meat is well drained to prevent soggy mixture.
- Use jumbo lump crab meat for best texture and flavor.
- Refrigeration step is important to help poppers hold their shape when frying.
- If you prefer, you can bake the poppers at 375°F for 15-20 minutes as a healthier alternative.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Canola oil is good for frying due to its high smoke point.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven for best texture.
Nutrition
- Serving Size: 1 popper
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 40 mg
