Ingredients :
2 Ounces. cream cheese softened
2 tbsp. mayonnaise
1 egg lightly beaten
1 tsp. lemon juice
1 tsp. Old Bay seasoning
Dash Worcestershire sauce
1 pounds. lump crab meat
1/3 cup shredded mOunceszarella
1 clove garlic minced
2 tbsp. finely chopped chives divided
1 1/2 cup 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 cup mayonnaise
1 tbsp. lemon juice
1 tsp. Old Bay seasoning
Instructions :
1)Combine the cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire in a large bowl. Fold in the crab meat, mOunceszarella, garlic, 1 tablespoon of chives, and 3/4 cup of bread crumbs after blending until smooth. Add salt and pepper to taste.
2) Form the mixture into tiny balls (approximately one inch) “) and finish with the remaining panko. Freeze for about 30 minutes or until firm.
3) Make the aioli in the meantime: Mayonnaise, lemon juice, Old Bay, and the remaining chives should be blended together in a small basin. Use pepper to season.
4) Heat approximately 12 cups of oil in a large, deep pan over medium-high “vegetable glycerin
5) Add the crab cake poppers in batches. Use tongs to carefully turn the balls during the 3 minutes it takes for each side to get golden.
6) Drain on a platter covered with paper towels. Poppers should be served warm with aioli and garnished with Parmesan and parsley.
