Crab Cake Poppers
Bite-sized, crispy crab cakes seasoned to perfection, fried until golden, and served with a tangy dipping sauce for a flavorful appetizer!
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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.