Description
These Crab Cake Poppers are crispy, flavorful bite-sized appetizers made with jumbo lump crab meat, sautéed vegetables, and seasoned with a blend of spices. Fried to golden perfection and served with a tangy spicy aioli, they’re perfect for entertaining or a delicious 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
- 1 ½ cup canola oil
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 by rinsing 1 pound of jumbo lump crab meat and carefully picking through to remove any shells. Drain well and place in a large bowl.
- 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 3-5 minutes until the vegetables soften. Remove from heat and add vegetables along with 1 tablespoon minced parsley to the bowl with crab meat.
- 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. Stir this mayonnaise mixture into the crab and vegetable mixture. Then fold in ¾ cup Panko breadcrumbs until well combined.
- Form and Coat Poppers: Spread the remaining ½ cup Panko breadcrumbs on a small plate. Spoon the crab mixture into 1-inch balls, then roll each ball in the Panko breadcrumbs until fully coated.
- Chill Poppers: Place the coated crab balls on a tray and refrigerate for 30 minutes to firm up.
- Fry Crab Cake Poppers: Heat 1 cup canola oil (about ½ inch depth) in a large cast-iron skillet over medium-high heat. Fry the crab poppers in batches, without crowding the pan. Turn them gently every 1-2 minutes to ensure even golden browning on all sides, cooking about 3-4 minutes per side. Drain on a paper towel-lined plate. Add more oil to the skillet if needed as you fry the remaining poppers. Serve hot.
- Prepare Spicy Aioli: In a small bowl, combine ½ cup mayonnaise, 1 tablespoon lemon juice, 1 clove minced garlic, and 1 teaspoon chili sauce. Mix until smooth and serve alongside the crab cake poppers as a dipping sauce.
Notes
- Use fresh jumbo lump crab meat for the best flavor and texture.
- Do not overcrowd the pan when frying to ensure even cooking and crispiness.
- Refrigerating the poppers before frying helps them hold their shape.
- You can adjust cayenne pepper and chili sauce amounts for spiciness preference.
- Canola oil is recommended for frying due to its high smoke point and neutral flavor.
- For a gluten-free version, substitute Panko breadcrumbs with gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 popper
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 35 mg
