INGREDIENTS
Poppers
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 cup shredded mozzarella
2 TBSP. finely chopped chives, divided
2 cloves garlic, minced
1 1/2 cups panko bread crumbs, divided
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
Aioli
1/2 cup mayonnaise
1 TBSP. lemon juice
1 tsp. Old Bay seasoning
DIRECTIONS
In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay and Worcestershire sauce.
Mix until smooth.
Fold in crab meat, mozzarella cheese, chives, garlic and 3/4 cup bread crumbs.
Season with salt and pepper.
Roll mixture into 1-inch balls.
Coat in remaining panko.
Freeze until firm, about 30 minutes.
In a large, high-sided skillet over medium heat, heat 1/2-inch of 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 plate lined with paper towels.
To make aioli, whisk together mayonnaise, lemon juice and Old Bay until smooth.
Serve poppers warm with aioli.
