Description
Crispy Maryland crab cake poppers deliver a coastal flavor explosion in bite-sized perfection. Delicate crab meat mingles with zesty seasonings, creating an irresistible appetizer you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) lump crab meat
- ⅓ cup shredded mozzarella
- 2 oz (56 g) cream cheese, softened
- 1 egg, lightly beaten
Flavoring Ingredients:
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 clove garlic, minced
- 2 tablespoons finely chopped chives, divided
- Dash Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
Coating and Frying Ingredients:
- 1 ½ cup panko breadcrumbs, divided
- Vegetable oil, for frying
- Grated Parmesan, for garnish
- Chopped parsley, for garnish
Instructions
- In a spacious mixing bowl, thoroughly blend softened cream cheese, rich mayonnaise, whisked egg, tangy lemon juice, zesty Old Bay seasoning, and Worcestershire sauce until achieving a silky, uniform consistency.
- Gently incorporate fresh lump crab meat, shredded mozzarella cheese, minced garlic, finely chopped chives, and breadcrumbs into the creamy mixture. Season with kosher salt and freshly ground black pepper to enhance the flavor profile.
- Using clean hands or a small cookie scoop, carefully form the mixture into uniform 1-inch (2.5 centimeters) spherical poppers. Roll each popper in remaining panko breadcrumbs, ensuring complete coverage.
- Transfer the coated poppers to a parchment-lined baking sheet and place in the freezer for 30 minutes to firm up, which will help maintain their shape during cooking.
- Prepare the accompanying aioli by combining remaining chopped chives, mayonnaise, fresh lemon juice, and Old Bay seasoning in a small mixing bowl. Season with a touch of freshly ground black pepper to taste.
- Heat 1/2 inch (1.3 centimeters) of vegetable oil in a deep skillet or heavy-bottomed pan over medium heat, bringing the temperature to approximately 350°F (175°C).
- Carefully fry the chilled crab poppers in small batches, ensuring they turn golden brown and crisp, about 3 minutes per side. Use tongs to gently turn and prevent splashing.
- Remove the poppers using a slotted spoon and drain excess oil on a wire rack lined with paper towels to maintain crispiness.
- Garnish the hot poppers with freshly grated Parmesan cheese and finely chopped parsley for added color and flavor.
- Serve immediately with the prepared aioli on the side, allowing guests to dip and enjoy these delectable crab cake poppers.
Notes
- Prep ahead by freezing crab balls for 30 minutes to help them hold shape and prevent falling apart during frying.
- Use fresh lump crab meat for the best texture and richest seafood flavor in these bite-sized appetizers.
- Maintain oil temperature around 350°F for perfect golden-brown exterior without greasy or soggy poppers.
- Create a quick, zesty aioli by mixing chives, mayonnaise, lemon juice, and Old Bay for a complementary dipping sauce.
- Best served immediately after frying to enjoy crispy exterior and warm, creamy interior.
- Easily make these poppers ahead of time and refrigerate before final frying for convenient party preparation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 332 cal
- Sugar: 1 g
- Sodium: 610 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 125 mg