Mini crab cakes that you won't be able to stop eating.
Author: Delish/Photo credits to delish.com
Recipe type: Appetizer
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/02/09/crab-cake-poppers/