Crab Cake Poppers with Old Bay Aioli

1.In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay seasoning, and Worcestershire sauce until smooth.

2.Gently fold in lump crab meat, mozzarella, garlic, 1 tbsp. chives, and 3/4 cup of panko bread crumbs. Season with salt and pepper.

3.Shape the mixture into small balls (about 1 inch) and coat them with the remaining panko bread crumbs. Freeze the balls until firm, approximately 30 minutes.

4.In a small bowl, whisk together mayonnaise, lemon juice, and Old Bay seasoning to make the aioli.

5.Heat vegetable oil in a large skillet over medium heat. Fry the crab cake poppers in batches until all sides are golden brown, around 3 minutes per side. Gently turn the balls with tongs.

6.Place the fried poppers on a paper towel-lined plate to drain excess oil. Sprinkle with grated Parmesan and chopped parsley.

7.Serve the warm crab cake poppers with the Old Bay aioli for dipping.