Crab Cake Poppers are a fun, bite-sized version of classic crab cakes, made with all the same delicious flavors and textures, but in a popper form. These crispy, golden treats are packed with tender crab meat, seasoned to perfection, and fried to a crisp finish. Perfect for parties, gatherings, or a tasty snack, crab cake poppers are sure to be a hit. With their savory, flavorful filling and crispy outside, they make a great appetizer or finger food for any occasion!

Ingredients:

For the crab cake poppers:

• 1 lb lump crab meat, drained and picked through for shells
• 1/2 cup breadcrumbs (preferably panko for extra crunch)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 egg, beaten
• 1/2 teaspoon Old Bay seasoning (or your favorite seasoning)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• Vegetable oil, for frying

For the dipping sauce (optional):

• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce (optional, for extra kick)

Directions:

Prepare the crab cake mixture:

1. Mix the ingredients: In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, garlic powder, paprika, salt, and pepper. Be careful not to break up the crab meat too much, as you want to keep the texture.
2. Form the poppers: Using your hands, form the mixture into small bite-sized balls or patties, about 1-2 inches in diameter, depending on your preference for size. You should get about 20-24 poppers.

Fry the crab cake poppers:

3. Heat the oil: Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You’ll need enough oil to cover the bottom of the pan to about 1 inch deep.
4. Fry the poppers: Once the oil is hot, carefully add the crab cake poppers to the skillet in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to remove the poppers and transfer them to a plate lined with paper towels to drain excess oil.

Make the dipping sauce:

5. Mix the sauce: In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, and hot sauce (if using). Stir until smooth. Taste and adjust seasoning, adding more lemon juice or hot sauce to your liking.

Serve:

6. Garnish and serve: Serve the Crab Cake Poppers hot with the dipping sauce on the side. Garnish with fresh parsley, if desired, and enjoy!

Notes:

• Crab Meat: Be sure to use high-quality lump crab meat for the best flavor and texture. You can also use claw crab meat for a more budget-friendly option.
• Breadcrumbs: Panko breadcrumbs work best for achieving a crispy texture, but you can substitute with regular breadcrumbs if needed.
• Make-Ahead: You can prepare the crab cake poppers ahead of time and store them in the refrigerator for up to 2 hours before frying. If you prefer, you can also freeze them before frying, then fry straight from the freezer for a convenient snack.
• Storage: Leftover crab cake poppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep them crispy.

Conclusion:

Crab Cake Poppers are a delicious, bite-sized twist on traditional crab cakes, making them perfect for appetizers, snacks, or party platters. With their crispy exterior and flavorful crab filling, they’re sure to be a hit at your next gathering. Serve with a zesty dipping sauce for an extra layer of flavor, and enjoy this easy-to-make, crowd-pleasing treat!