Crab Cake Poppers

By Lauren MiyashiroPublished: Jan 19, 2018

4.6

Mini crab cakes that you won't be able to stop eating.

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Ingredients

1. Step 1Make poppers: In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, garlic, 1 tbsp. chives, and ¾ cup bread crumbs. Season with salt and pepper.
2. Step 2Roll mixture into small balls (about 1"), then coat in remaining panko. Freeze until firm, about 30 minutes.
3. Step 3Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth. Season with pepper.
4. Step 4In a large, deep skillet over medium heat, heat about ½" vegetable oil. Working in batches, add crab cake poppers. Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side. Drain on a paper towel–lined plate. Garnish poppers with Parmesan and parsley, and serve warm with aioli.