Crab Cake Poppers (Print-Friendly Format)
Crispy crab cakes seasoned perfectly with tangy dipping sauce.
# Required Ingredients:
→ For the Crab Cake Mixture
01 -
1 lb lump crab meat, picked over for shells
02 -
1/2 cup breadcrumbs, preferably panko for extra crunch
03 -
1/4 cup mayonnaise
04 -
1 large egg
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon Worcestershire sauce
07 -
1 teaspoon Old Bay seasoning or any seafood seasoning
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
2 green onions, finely chopped
11 -
1 tablespoon fresh parsley, chopped (optional)
→ For the Dipping Sauce (optional)
12 -
1/2 cup mayonnaise
13 -
1 tablespoon lemon juice
14 -
1 teaspoon hot sauce, adjusted to taste
# How to Make It:
01 -
In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, green onions, and parsley. Gently fold until well combined, being careful not to break up the crab meat too much.
02 -
Using your hands, shape the mixture into small balls (about 1-1.5 inches in diameter). Place them on a baking sheet lined with parchment paper.
03 -
Preheat your oven to 375°F (190°C).
04 -
Place the baking sheet in the preheated oven and bake the crab cake poppers for 15-20 minutes, or until they are golden brown and cooked through. You can also pan-fry them in a skillet over medium heat with a little oil for about 3-4 minutes on each side until golden brown.
05 -
In a small bowl, combine the mayonnaise, lemon juice, and hot sauce. Mix well and adjust seasoning to taste.
06 -
Serve the crab cake poppers warm with the dipping sauce on the side.