Crab Cake Poppers with Spicy Aioli
The perfect crab appetizer! These are basically a crab cake in the form of a popper. No one needs to know how quick and easy they are.
Ingredients
- 1 egg
- 1/4 cup diced green onion
- Kosher salt
- 2 tablespoons of butter
- 1/4 cup mayonnaise
- 1 tbsp minced parsley
- 2 tablespoons diced celery
- 1/4 teaspoon cayenne pepper or Sriracha sauce
- 1 1/2 cup canola oil
- 1/4 teaspoon Worcestershire sauce
- 1 pound of giant crabmeat
- 2 tablespoons diced red bell pepper
- 1/4 teaspoon dry mustard
- 1 1/4 cups Panko breadcrumbs
For the spicy aioli
- 1 garlic clove, minced
- 1 tablespoon of lemon juice
- 1/2 cup mayonnaise
- 1 teaspoon of chili sauce
Instructions
First, rinse the crab meat in pieces and remove the shells. Drain well and add to a large bowl. In a medium sauté pan, melt the butter and cook the green onions, red pepper and celery. Season with kosher salt and cook 3 to 5 minutes or until the vegetables are softened. Add to the crab meat in pieces with parsley. In a small bowl, combine the egg, Worcestershire sauce, mayonnaise, dry mustard and cayenne pepper and add to the crab meat. Stir gently to combine. Stir in 3/4 cup of the Panko breadcrumbs. Roll crab meat mixture into 1-inch balls and coat with remaining Panko breadcrumbs. Refrigerate the crab balls for 30 minutes.
Then, heat 1 cup of canola oil, or about 1/2 inch of oil, in a large cast iron skillet over medium-high heat. Fry the crab cake poppers in batches, being careful not to overtighten the pan, gently turning the balls so that all sides are golden, about 3-4 minutes per side. Drain the poppers on a paper towel-lined plate while frying the remaining crab cake balls, adding more oil if necessary. Serve hot with spicy aioli.
For the spicy aioli
Mix all ingredients together until smooth and serve on the side as a dip. Happy Cooking Time.
