Crab Cake Poppers
Rating
Mini crab cakes that you won't be able to stop eating.
Ingredients
- FOR THE POPPERS
- 2 oz. cream cheese, softened
- 2 tbsp. mayonnaise
- 1 egg, lightly beaten
- 1 tsp. lemon juice
- 1 tsp. Old Bay seasoning
- Dash Worcestershire sauce
- 1 lb. lump crab meat
- ⅓ c. shredded mozzarella
- 1 clove garlic, minced
- 2 tbsp. finely chopped chives, divided
- 1½ c. panko bread crumbs, divided
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- Grated Parmesan, for garnish
- Chopped parsley, for garnish
- FOR THE AIOLI
- ½ c. mayonnaise
- 1 tbsp. lemon juice
- 1 tsp. Old Bay seasoning
Instructions
- Make 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.
- Roll mixture into small balls (about 1"), then coat in remaining panko. Freeze until firm, about 30 minutes.
- Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth. Season with pepper.
- In 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.
You need to know about Crab Cake Poppers 🦀Full recipe: http://dlsh.it/UA4p9gF
Julkaissut Delish Torstaina 7. helmikuuta 2019
