Crab Cake Poppers

By charlotteh371

Ingredients

• 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
• 1/3 c. shredded mozzarella
• 2 tbsp. finely chopped chives, divided
• 1 clove garlic, minced
• 1 1/2 c. panko bread crumbs, divided
• kosher salt
• Freshly ground black pepper
• Vegetable oil, for frying
• FOR THE AIOLI
• 1/2 c. mayonnaise
• 1 tbsp. lemon juice
• 1 tsp. Old Bay seasoning

Preparation

Step 1

DIRECTIONS
In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, chives, garlic 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.
In a large, high-sided 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.
Make aioli: In a small bowl, whisk together mayonnaise, lemon juice and Old Bay until smooth. Serve poppers warm with aioli.