Crab Cakes Poppers are a mouth-watering holiday treat 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 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
1. 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.
2. Roll mixture into small balls (about 1”) then coat in remaining panko. Freeze until firm, about 30 minutes.
3. 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.
4. Make aioli: In a small bowl, whisk together mayonnaise, lemon juice and Old Bay until smooth. Serve poppers warm with aioli.
Out & About NYC Magazine was founded to offer the arts and lifestyle enthusiast a fresh new look at New York City. We will showcase the established and the emerging, the traditional and the trendy. And we will do it with élan, and panache with a dash of fun.