Crab Cake Poppers
If you love the rich flavors of traditional crab cakes but crave a smaller, snackable version, these Crab Cake Poppers are for you! They’re crispy, packed with fresh crabmeat, and have a hint of spice to kick up the flavor. These bite-sized delights are perfect for parties, game day, or as a fun appetizer.
I made these Crab Cake Poppers for a family gathering a few months ago, and they disappeared within minutes! My husband, a huge crab lover, couldn’t get enough of them and kept asking when I’d make them again. These poppers have become a favorite in our house, whether for a special occasion or just a cozy weekend snack.
Why You’ll Love Crab Cake Poppers
•Perfect for Parties: Bite-sized and easy to serve, these poppers are a crowd favorite at any event.
•Full of Flavor: Fresh crabmeat combined with zesty spices creates an irresistible burst of flavor.
•Quick & Easy: Simple ingredients and a quick fry make them a breeze to prepare.
•Versatile: Serve with your favorite dipping sauces for a personalized touch.
Ingredients Notes for Crab Cake Poppers
•Fresh Crabmeat: Use fresh, lump crabmeat for the best flavor and texture. Drain any excess liquid to avoid soggy poppers.
•Panko Breadcrumbs: These provide a light and crispy texture, perfect for these mini crab cakes.
•Egg: Acts as a binder, keeping the poppers together during frying.
•Old Bay Seasoning: Adds the classic Maryland crab cake flavor with a bit of spice.
•Dijon Mustard: Adds a touch of tanginess to enhance the flavor.
•Green Onions: Bring a fresh, mild onion flavor to the mix.
Recipe Steps
1. Prepare the Mixture:
•In a large bowl, combine 1 lb of fresh crabmeat, 1 cup of panko breadcrumbs, 1 beaten egg, 2 tbsp of mayonnaise, 1 tbsp of Dijon mustard, 2 tbsp of chopped green onions, 1 tbsp of Old Bay seasoning, and 1 tbsp of lemon juice.
•Mix gently until just combined.
2. Shape the Poppers:
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•Use your hands to form the mixture into small, bite-sized balls (about 1-2 inches). Place them on a parchment-lined tray.
3. Chill:
•Refrigerate the poppers for at least 30 minutes to help them hold their shape during frying.
4. Fry the Poppers:
•Heat 1-2 inches of oil in a deep skillet over medium-high heat. Fry the poppers in batches until golden brown and crispy, about 2-3 minutes per side.
5. Drain & Serve:
•Transfer the fried poppers to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.
Storage Options
•Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
•Freeze: Place uncooked poppers on a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 2 months. Fry directly from frozen, adding an extra minute to the cooking time.
Variations & Substitutions
•Spicy Kick: Add a minced jalapeño or a splash of hot sauce to the mixture for extra heat.
•Baked Version: For a healthier twist, bake the poppers at 400°F (200°C) for 15-20 minutes, flipping halfway through.
•Gluten-Free: Use gluten-free breadcrumbs in place of panko.
Frequently Asked Questions
Q: Can I use canned crabmeat?
A: Yes, but fresh crabmeat is recommended for the best flavor and texture. If using canned, drain it well and squeeze out excess moisture.
Q: What’s the best dipping sauce for crab cake poppers?
A: Tartar sauce, sriracha mayo, or a simple lemon aioli pair well with these poppers.
Q: Can I make them ahead of time?
A: Yes! Prepare and shape the poppers, then refrigerate or freeze until ready to cook.
These Crab Cake Poppers are sure to be a hit at your next gathering or family meal. They’re full of flavor, easy to make, and impossible to resist! 🦀🍋✨
Crab Cake Poppers
Ingredients
- For the Crab Cake Mixture:
- 1 lb lump crab meat picked over for shells
- 1/2 cup breadcrumbs preferably panko for extra crunch
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning or any seafood seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions finely chopped
- 1 tablespoon fresh parsley chopped (optional)
- For the Dipping Sauce optional:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce adjust to taste
Instructions
- Prepare the Crab Cake Mixture:
- Mix Ingredients: In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, green onions, and parsley. Gently fold until well combined, being careful not to break up the crab meat too much.
- Form the Poppers: Using your hands, shape the mixture into small balls (about 1-1.5 inches in diameter). Place them on a baking sheet lined with parchment paper.
- Cook the Crab Cake Poppers:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake: Place the baking sheet in the preheated oven and bake the crab cake poppers for 15-20 minutes, or until they are golden brown and cooked through. You can also pan-fry them in a skillet over medium heat with a little oil for about 3-4 minutes on each side until golden brown.
- Prepare the Dipping Sauce (Optional):
- Mix Dipping Sauce: In a small bowl, combine the mayonnaise, lemon juice, and hot sauce. Mix well and adjust seasoning to taste.
- Serve:
- Enjoy: Serve the crab cake poppers warm with the dipping sauce on the side.
