Mini crab cake popppers
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 clove garlic minced
- vegetable oil for frying
- kosher salt
- chopped parsley for garnish
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- freshly ground black pepper
- 1 teaspoon old bay seasoning
- 1/3 cup shredded mozzarella cheese
- dash worcestershire sauce
- 2 oz cream cheese softened
- 1 egg slightly beaten
- 1 pound lumb crabmeat
- 2 tablespoons finely chopped chives divided
- 1 1/2 cup panko bread crumbs divided
- grated parmesan for garnish
- 1/2 cup mayonnaise for aioli
- 1 tablespoon lemon juice for aioli
- 1 teaspoon old bay seasoning for aioli
- Carbohydrate 22.9814471662365 g
- Cholesterol 54.0996399607252 mg
- Fat 17.670379928055 g
- Fiber 1.33237152844289 g
- Protein 6.84112916261689 g
- Saturated Fat 4.48757440220455 g
- Serving Size 1 1 Serving (157g)
- Sodium 502.686588032108 mg
- Sugar 21.6490756377936 g
- Trans Fat 7.92753696023679 g
- Calories 279 calories
1. 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 tablespoon chives, and 3/4 cup bread crumbs. Season with salt and pepper. 2. Roll mixture into small balls (about 1 inch), then coat in remaining panko. Freeze until firm, about 30 minutes. 3. Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth. Season with pepper. 4. In a large, deep skillet over medium heat, heat about 1/2 inch 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 cheese and parsley, and serve warm with aioli.
