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!
Thank you for reading this post, don't forget to subscribe!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:
- 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.
- 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:
- 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.
- 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:
- 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:
- 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!
Frequently Asked Questions
Can I make the Crab Cake Poppers ahead of time?
Yes, you can prepare the crab cake mixture and form the poppers up to 2 hours before frying, storing them covered in the refrigerator. For longer storage, you can freeze the uncooked poppers. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag for up to a month. Fry the frozen poppers directly, adding a few extra minutes to the cooking time.
What substitutions can I make for the ingredients in the Crab Cake Poppers?
You can substitute regular breadcrumbs for panko breadcrumbs, though the panko will provide a crispier texture. If you don’t have Dijon mustard, use yellow mustard, but be mindful of the flavor difference. For the Old Bay seasoning, you can use a blend of your favorite seafood seasoning, or even a combination of paprika, celery salt, and a pinch of cayenne pepper. Claw crab meat can be used instead of lump crab meat for a more economical option.
How do I know when the Crab Cake Poppers are perfectly cooked?
The Crab Cake Poppers are done when they are golden brown and crispy on the outside. This should take about 2-3 minutes per side in the hot oil. You can also gently press on a popper; it should feel firm. While there’s no internal temperature to check, the outside appearance and texture are the best indicators of doneness. Avoid overcooking, as this can dry out the crab meat.
Can I double or scale up this Crab Cake Popper recipe for a larger crowd?
Yes, you can easily double or triple this recipe. When scaling up, you may need to fry the poppers in multiple batches to avoid overcrowding the pan and ensure even cooking. Adjust the cooking time slightly, as larger batches might require a bit longer to cook through. Make sure you have a large enough bowl for mixing the ingredients.
What is the nutritional value of these Crab Cake Poppers?
Crab Cake Poppers provide protein from the crab meat and egg. The crab meat is also a good source of essential minerals like zinc and selenium. The breadcrumbs contribute carbohydrates, and the mayonnaise adds fats. While the dish is delicious, it’s important to consider the frying method, which adds calories and fat. Serve with a side salad to balance the meal with added vitamins and fiber.
Crab Cake Poppers – Bite-Sized, Crispy, and Full of Flavor
These crab cake poppers are the perfect bite-sized appetizer with a crispy exterior and flavorful filling.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups crab meat fresh or canned
- 0.5 cup breadcrumbs panko preferred
- 2 eggs lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
Instructions
Preparation Steps
- In a mixing bowl, combine crab meat, breadcrumbs, eggs, mayonnaise, Dijon mustard, and Old Bay seasoning.
- Form the mixture into small balls and flatten slightly to form poppers.
- Heat oil in a pan over medium heat and cook the poppers until golden brown on each side.
- Serve warm with your favorite dipping sauce.
Notes
For extra flavor, add some fresh herbs like parsley or chives.
