Description
Delicious and crispy Crab Cake Poppers made with jumbo lump crab meat, sautéed vegetables, and seasoned breadcrumbs, fried to golden perfection and served with a zesty spicy aioli dipping sauce. Perfect for parties or appetizers, these bite-sized treats combine tender crab with a flavorful, crunchy coating for an irresistible snack.
Ingredients
Crab Cakes
- 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 cup Panko breadcrumbs (divided)
- 1 1/2 cup canola oil
Spicy Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon chili sauce
Instructions
- Prepare the crab meat: Carefully clean the crab meat by picking through it to remove any shell bits. Rinse the 1 pound of lump crab meat in cold water then drain thoroughly. Transfer the cleaned crab meat to a large mixing bowl and set aside.
- Sauté the vegetables: In a medium sauté pan, melt 2 tablespoons of butter over medium heat. Add the diced green onion, red bell pepper, and celery, each about 1/4 cup. Season with 1/2 teaspoon Kosher salt and cook for 3 to 5 minutes until the vegetables soften. Remove from heat and add the cooked vegetables along with 1 tablespoon minced parsley into the bowl with the crab meat.
- Mix crab cake batter: 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 until fully combined. Pour this mixture into the crab and vegetable bowl, stirring gently to combine. Fold in 3/4 cup of Panko breadcrumbs to bind the mixture.
- Shape and coat crab balls: Spread the remaining 1/2 cup of Panko breadcrumbs on a small plate. Using a spoon, scoop the crab mixture and shape it into 1-inch balls. Roll each ball thoroughly in the Panko breadcrumbs to evenly coat the surface.
- Chill the crab balls: Place the coated crab balls on a plate or tray and refrigerate for 30 minutes. This helps the breadcrumbs adhere better and firms up the balls for frying.
- Fry the crab cake poppers: Pour 1 cup of canola oil (enough to cover about 1/2 inch depth) into a large cast-iron skillet. Heat the oil over medium-high heat until hot but not smoking. Fry the crab balls in batches, making sure not to overcrowd the pan. Carefully turn them every minute or two so all sides turn golden brown, cooking for approximately 3 to 4 minutes per side. Once golden and crispy, transfer the poppers to a paper towel-lined plate to drain excess oil. Add more oil as needed when frying subsequent batches.
- Prepare the spicy aioli: In a small bowl, combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tablespoon lemon juice, and 1 teaspoon chili sauce. Mix until smooth and creamy. Serve this flavorful aioli alongside the hot crab cake poppers as a dipping sauce.
Notes
- Ensure crab meat is well drained to avoid excess moisture in the mixture.
- Do not overcrowd the skillet when frying to maintain oil temperature and achieve even crispiness.
- The aioli can be adjusted for heat by varying the amount of chili sauce.
- For a lighter version, bake the crab balls at 400°F for 15-20 minutes, turning halfway until golden.
- Use fresh jumbo lump crab meat for the best texture and flavor.
