Crab Poppers (Printable Version)
Crunchy crab poppers with bold flavors and a tangy dip you’ll love.
# What You'll Need:
→ For Crab Cakes
01 -
1 tablespoon fresh parsley, chopped (you can skip if you want)
02 -
2 green onions, chopped up nice and tiny
03 -
1/4 teaspoon black pepper
04 -
1/4 teaspoon salt
05 -
1 teaspoon Old Bay or any seafood spice mix
06 -
1 teaspoon Worcestershire sauce
07 -
1 tablespoon Dijon mustard
08 -
1 large egg
09 -
1/4 cup mayo
10 -
1/2 cup panko or any crunchy breadcrumbs
11 -
1 lb lump crab meat, check for shells
→ For Sauce (optional)
12 -
1 teaspoon hot sauce (as spicy as you like)
13 -
1 tablespoon lemon juice
14 -
1/2 cup mayo
# Steps to Follow:
01 -
Dish up the crab balls while they're warm and dunk them in your sauce if you feel like it.
02 -
Toss the mayo, lemon juice, and hot sauce into a little bowl. Stir it all up and tweak the heat or tang to how you like.
03 -
Put the tray in your hot oven and cook those little crab cakes for 15-20 minutes til they're nice and golden. If you wanna pan-fry instead, just heat a bit of oil in a skillet, and cook them about 3-4 minutes on each side so both sides get crispy.
04 -
Set your oven to get hot at 375°F (190°C).
05 -
Grab some of the mixture and roll it up into little balls, around one inch wide. Set each on a parchment-lined tray after you roll them.
06 -
Dump the crab meat, panko, mayo, egg, mustard, Worcestershire, Old Bay, salt, pepper, green onions, and parsley into a big bowl. Gently fold it all together with your hands or a spoon, but don’t mash up that crab meat too much.