Crab Cake Poppers with Spicy UTS Aioli
Who says Crab Cake Poppers aren't allowed at tailgates?? You're right, prolly no one cuz these are BOMB!
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Prep Time
20 minutes
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Cook Time
10 minutes
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Total Time (with rest)
30 minutes
The How To:
Ingredients
For Poppers
- 1 lb. Lump Crab Meat
- 3/4 c. Mayo
- 1 Egg (beaten)
- 1/4 Lemon (squeezed)
- 1/2 c. Corn (drained)
- 1/4 c. Green Onion (diced)
- 1 c. Panko Breadcrumbs
- 1 tbsp. Under The Sea (or Fishin In The Dark)
For Spicy U.T.S. Aioli
- 1/2 c. White Lightning
- 2 tsp. Sriracha
- 1/4 Lemon (squeezed)
- 3 Garlic Cloves (fine mince)
- 1 tsp. Lemon Zest
- 1 tsp. Under The Sea (or Fishin In The Dark)
Instructions
- Preheat oven to 425F.
- In large mixing bowl, place all ingredients except Crab and Panko into bowl. Mix until evenly incorporated.
- Chop Crab to desired size. Add to mixture. Lastly, add Panko. Mix until evenly incorporated.
- Roll into about 2 oz. balls (or about 24 balls) and place on baking sheet. (spray baking sheet with nonstick spray)
- Place into oven for 10 minutes or until golden brown.
- While Poppers are cooking make Spicy U.T.S. Aioli. To do this, place all ingredients into bowl. Mix until evenly incorporated. Set in fridge until ready to use.
- Pull Poppers when ready. Let cool. Before serving squeeze additional Lemon onto Poppers.
- Try not to eat them all yourself! MUNCH
Notes
- If you have a small cupcake pan (24 cupcakes) use that instead of baking sheet.
- If you don't like spice, don't use Sriracha and 1 tsp. Under The Sea
- If you like spice, add spicy peppers to Crab Cake mixture.
- Sauce up with some hot sauce!
Common Questions
Under the Sea: New England Seafood Seasoning
Regular price
$6.99 USD
Regular price
Sale price
$6.99 USD
Unit price
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