Home | Advertise | Issues | Fishing Info | Tournaments | Buy a Photo | Delivery Locations | Merch | Send a Photo
Crab Cake Poppers

INGREDIENTS
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 cup shredded mozzarella
2 TBSP. finely chopped chives, divided
2 cloves garlic, minced
1 1/2 cups panko bread crumbs, divided
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
Aioli
1/2 cup mayonnaise
1 TBSP. lemon juice
1 tsp. Old Bay seasoning

DIRECTIONS
In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay and Worcestershire sauce.
Mix until smooth.
Fold in crab meat, mozzarella cheese, chives, garlic and 3/4 cup bread crumbs.
Season with salt and pepper.
Roll mixture into 1-inch balls.
Coat in remaining panko.
Freeze until firm, about 30 minutes.
In a large, high-sided skillet over medium heat, heat 1/2-inch of 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 plate lined with paper towels.
To make aioli, whisk together mayonnaise, lemon juice and Old Bay until smooth.
Serve poppers warm with aioli.

Coastal Fisherman Merch
CF Merch

Articles

Recipes

Buy a Photo