Crab Cake Poppers with Spicy Aioli Recipe
Deliciously crispy Crab Cake Poppers made with jumbo lump crab meat, fresh vegetables, and a flavorful blend of spices, perfectly paired with a zesty spicy aioli. These bite-sized treats are perfect as appetizers or party snacks, offering a satisfying crunch and tender crab flavor in every popper.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 poppers
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Crab Cake Poppers
- 1 pound jumbo lump crab meat
- 2 tablespoons butter
- ¼ cup green onion, diced
- 2 tablespoons red bell pepper, diced
- 2 tablespoons celery, diced
- ½ teaspoon Kosher salt
- 1 tablespoon parsley, minced
- 1 egg
- ¼ teaspoon Worcestershire sauce
- ¼ cup mayonnaise
- ¼ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
- 1 ¼ cups Panko breadcrumbs
- 1 ½ cups canola oil (for frying)
Spicy Aioli
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon chili sauce
Instructions
- Prepare the Crab Mixture: In a large mixing bowl, gently combine the jumbo lump crab meat with butter, diced green onions, red bell pepper, celery, kosher salt, and minced parsley. Mix carefully to keep the crab meat intact while evenly distributing the ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, Worcestershire sauce, mayonnaise, dry mustard, and cayenne pepper until smooth. Add this mixture to the crab mixture and gently fold to combine.
- Add Breadcrumbs: Sprinkle the Panko breadcrumbs over the crab mixture and gently mix until the mixture holds together but remains tender. Avoid overmixing to keep the texture light.
- Form Poppers: Shape the mixture into small, bite-sized balls about 1 to 1.5 inches in diameter. Place them on a plate or tray, ready for frying.
- Heat Oil: In a deep skillet or frying pan, heat the canola oil over medium-high heat until it reaches about 350°F (175°C). The oil should be hot enough to crisp the poppers without absorbing excess oil.
- Fry the Poppers: Carefully add the crab cake poppers in batches, avoiding overcrowding. Fry for about 3 to 4 minutes per batch, turning occasionally, until they are golden brown and cooked through.
- Drain and Rest: Remove the fried poppers with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Let them rest for a minute before serving.
- Prepare Spicy Aioli: In a small bowl, combine mayonnaise, lemon juice, minced garlic, and chili sauce. Mix well until smooth and creamy. Adjust chili sauce to taste for desired heat.
- Serve: Serve the warm crab cake poppers alongside the spicy aioli for dipping. Enjoy immediately for best texture and flavor.
Notes
- Use jumbo lump crab meat for the best texture and flavor; avoid canned crab meat to maintain quality.
- Be gentle when mixing to keep the crab lumps intact for a delicate texture.
- If you prefer baking instead of frying, bake the formed poppers at 375°F (190°C) for 15-18 minutes, flipping halfway through.
- Canola oil is preferred due to its neutral flavor and high smoke point, but any neutral oil suitable for frying works.
- Adjust the cayenne pepper and chili sauce amounts to control the spice level.
- These poppers are best enjoyed fresh but can be reheated in the oven to maintain crispness.
