Crab Cake Poppers with Herbed Lemon Aioli

 

Ingredients

Poppers

  • 2 cans Oregon’s Choice Pacific Dungeness Crab, drained
  • 2 oz cream cheese, softened
  • 1 egg yolk
  • ½ lemon, juiced
  • ¼ cup shredded mozzarella
  • ¼ cup shredded smoked gouda
  • ½ cup panko breadcrumbs 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ⅛ tsp cayenne
  • Pinch of salt and pepper
  • More panko breadcrumbs for rolling
  • Avocado oil, for frying

 

Aioli 

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley
  • ½ lemon, juiced
  • 2 cloves garlic, minced
  • Salt and pepper to taste

 

Directions

  1. To make the aioli, combine all ingredients until combined. Refrigerate until ready to serve. 
  2. To make the poppers, pour the crab into a large mixing bowl and break up with a fork. Add the cream cheese and break up with a fork until completely combined. 
  3. Add the remaining ingredients (minus the avocado oil + additional bread crumbs) and mix until completely combined. 
  4. Use a cookie scoop and roll into balls. Roll the balls into extra panko then place in the fridge while you heat the oil for frying.  
  5. Heat a cast iron skillet over medium high heat and add about ½ inch of avocado oil to the pan. Once the oil reaches 350 degrees, reduce the heat to medium to avoid burning, but keep an eye on the temp to make sure it doesn’t dip too low. 
  6. Add the poppers and fry for about 3-5 minutes per side until golden brown.
  7. Once done, remove from the pan and place on a paper towel lined plate to drain.

Dungeness Crab Poppers

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