Crab Cake Poppers Recipe

Mini crab cakes that you won’t be able to stop eating.

Crab Cake Poppers

Yields: 6 – 8

Prep Time: 0 hours 20 mins

Total Time: 1 hour 0 mins


For the poppers

  • 2 oz. cream cheese, softened
  • 2 tbsp. mayonnaise
  • 1 egg, lightly beaten
  • 1 tsp. lemon juice
  • 1 tsp. Old Bay seasoning
  • Dash Worcestershire sauce
  • 1 lb. lump crab meat
  • 1/3 c. shredded mozzarella
  • 1 clove garlic, minced
  • 2 tbsp. finely chopped chives, divided
  • 1 1/2 c. panko bread crumbs, divided
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • Grated Parmesan, for garnish
  • Chopped parsley, for garnish

For the aioli

  • 1/2 c. mayonnaise
  • 1 tbsp. lemon juice
  • 1 tsp. Old Bay seasoning


Make poppers: In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, garlic, 1 tbsp. chives, and ¾ cup bread crumbs. Season with salt and pepper.

Roll mixture into small balls (about 1″), then coat in remaining panko. Freeze until firm, about 30 minutes.

Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth. Season with pepper.

In a large, deep skillet over medium heat, heat about ½” vegetable oil. Working in batches, add crab cake poppers. Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side. Drain on a paper towel–lined plate. Garnish poppers with Parmesan and parsley, and serve warm with aioli.

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