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Ingredients

  • 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

Instructions

  1. 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.
  2. Roll mixture into small balls (about 1"), then coat in remaining panko. Freeze until firm, about 30 minutes.
  3. Meanwhile, make aioli: In a small bowl, whisk together mayonnaise, lemon juice, Old Bay, and remaining chives until smooth. Season with pepper.
  4. 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.

recipe adapted >>>>>  here

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