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Indulge in these delightful Crab Cake Poppers with zesty Old Bay Aioli for a flavorful treat!
6 porties
For the aioli:
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In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay seasoning, and Worcestershire sauce until smooth.
Gently fold in lump crab meat, mozzarella, garlic, 1 tbsp. chives, and 3/4 cup of panko bread crumbs. Season with salt and pepper.
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.
In a small bowl, whisk together mayonnaise, lemon juice, and Old Bay seasoning to make the aioli.
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.
Place the fried poppers on a paper towel-lined plate to drain excess oil. Sprinkle with grated Parmesan and chopped parsley.
Serve the warm crab cake poppers with the Old Bay aioli for dipping.
Zoek vervangers voor ontbrekende ingrediënten, voeg meer kruiden toe, ontdek veganistische opties of ga creatief aan de slag!