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