4.8 from 102 votes
Crab Cake Poppers with Spicy Aioli
Crab Cake Poppers with Spicy Aioli are bite-sized crab cakes made with lump crab meat and fresh diced vegetables. The mixture is gently combined with seasonings, egg, and mayonnaise, coated in panko breadcrumbs, then fried to a golden crisp. Served with a creamy, spicy aioli, these poppers offer a crunchy exterior and tender seafood interior, ideal as an appetizer or snack.
Servings:
6
makes 24 crab cake poppers
Calories:
848 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 pound crab meat jumbo lump
- 2 tablespoons butter
- ¼ cup green onion , diced
- 2 tablespoons red bell pepper , diced
- 2 tablespoons celery , diced
- kosher salt
- 1 tablespoon parsley minced
- 1 egg
- ¼ teaspoon Worcestershire sauce
- ¼ cup mayonnaise
- ¼ teaspoon mustard powder dry
- ¼ teaspoon cayenne pepper or Sriracha sauce
- 1 ¼ cup panko breadcrumbs
- 1 ½ cup canola oil
For the Spicy Aioli
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic , minced
- 1 teaspoon chili sauce
Instructions
- Rinse lump crab meat and pick through for any shells Drain well and add to large bowl. In medium sauté pan, melt butter and cook green onions, red bell pepper and celery. Season with kosher salt and cook for 3-5 minutes or until vegetables have softened. Add to lump crab meat with parsley. In small bowl combine egg, Worcestershire sauce, mayonnaise, dry mustard and cayenne pepper and add to crab meat. Stir gently to combine. Fold in ¾ cup Panko bread crumbs. Roll crab meat mixture into 1 inch balls, and coat in remaining Panko bread crumbs. Refrigerate crab balls for 30 minutes.
- Heat 1 cup of canola oil, or about ½ inch of oil, in large cast iron skillet over medium high heat. Fry crab cake poppers in batches making sure not to crowd pan, gently turning balls so all sides are golden brown, about 3-4 minutes each side. Drain poppers on paper towel lined plate while frying remaining crab cake balls, adding more oil as necessary. Serve hot with Spicy Aioli.
Cup of Yum
For the Spicy Aioli
- Mix all ingredients together until smooth and serve on the side as a dipping sauce.
Nutrition Information
Serving
6g
Calories
848kcal
(42%)
Carbohydrates
10g
(3%)
Protein
17g
(34%)
Fat
83g
(128%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
29g
(171%)
Monounsaturated Fat
42g
(210%)
Trans Fat
1g
(50%)
Cholesterol
81mg
(27%)
Sodium
962mg
(40%)
Potassium
236mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
440IU
(9%)
Vitamin C
12mg
(13%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 makes 24 crab cake poppers
Amount Per Serving
Calories 848
% Daily Value*
| Serving | 6g | |
| Calories | 848kcal | 42% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 83g | 128% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 42g | 210% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 962mg | 40% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.