Description
Delicious and crispy Crab Cake Poppers made with jumbo lump crab meat, sautéed vegetables, and a blend of seasonings, coated in crunchy panko breadcrumbs and fried to golden perfection. Served with a zesty spicy aioli dipping sauce, these bite-sized appetizers are perfect for parties or a savory snack.
Ingredients
Crab Cake Mixture
- 1 pound jumbo lump crab meat
- 2 tablespoons butter
- 1/4 cup green onion, diced
- 2 tablespoons red bell pepper, diced
- 2 tablespoons celery, diced
- 1/2 teaspoon Kosher salt
- 1 tablespoon parsley, minced
- 1 egg
- 1/4 teaspoon Worcestershire sauce
- 1/4 cup mayonnaise
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1 1/4 cups Panko breadcrumbs (divided)
Frying Oil
- 1 1/2 cups canola oil
Spicy Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon chili sauce
Instructions
- Clean the Crab: Rinse 1 pound of jumbo lump crab meat, carefully picking through it to remove any shell bits. Drain well and add the crab meat to a large mixing bowl; set aside.
- Sauté the Vegetables: In a medium sauté pan, melt 2 tablespoons butter over medium heat. Add 1/4 cup diced green onion, 2 tablespoons diced red bell pepper, and 2 tablespoons diced celery. Season with 1/2 teaspoon Kosher salt and cook for 3-5 minutes until the vegetables soften. Stir in 1 tablespoon minced parsley, then add the cooked vegetables to the bowl with the crab meat.
- Combine the Crab Cake Ingredients: In a small bowl, whisk together 1 egg, 1/4 cup mayonnaise, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon dry mustard, and 1/8 teaspoon cayenne pepper. Pour this mixture into the crab and vegetable bowl and stir gently to combine. Fold in 3/4 cup of panko breadcrumbs until evenly incorporated.
- Form and Coat the Poppers: Spread the remaining 1/2 cup panko breadcrumbs on a small plate. Using a spoon, form the crab mixture into 1-inch balls. Roll each ball in the panko breadcrumbs to coat thoroughly.
- Chill the Crab Balls: Place the coated crab balls on a tray and refrigerate for 30 minutes to help them firm up and hold their shape during frying.
- Fry the Crab Cake Poppers: Heat 1 cup of canola oil (about ½ inch deep) in a large cast-iron skillet over medium-high heat. Fry the crab balls in batches, taking care not to overcrowd the pan. Turn them gently every 1-2 minutes to ensure all sides become golden brown, frying for about 3-4 minutes per side. Drain the fried poppers on a paper towel-lined plate. Add more oil to the skillet as needed and repeat with the remaining crab balls.
- Prepare the Spicy Aioli: In a small bowl, whisk together 1/2 cup mayonnaise, 1 clove garlic (minced), 1 tablespoon lemon juice, and 1 teaspoon chili sauce until smooth. Serve as a dipping sauce alongside the hot crab cake poppers.
Notes
- Be sure to pick through the crab meat carefully to avoid any shell pieces for the best texture and eating experience.
- Chilling the crab balls before frying helps them hold together and results in a crispier exterior.
- Use a cast-iron skillet or heavy-bottom pan for even heat distribution when frying.
- Adjust the cayenne pepper in the crab mixture to your preferred level of heat.
- The aioli dipping sauce can be made ahead and refrigerated to meld the flavors.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
