Best Bites: Crab cake poppers


Welcome to Best Bites, a video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. This episode was sponsored by Hilton Garden Inn.

For the poppers

  • 2 ounces softened cream cheese

  • 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 c. shredded mozzarella

  • 2 tbsp. finely chopped chives, divided

  • 1 clove garlic, minced

  • 1 1/2 c. panko bread crumbs, divided

  • Kosher salt

  • Freshly ground black pepper

  • Vegetable oil, for frying

For the aioli

  • 1/2 c. mayonnaise

  • 1 tbsp. lemon juice

  • 1 tsp. Old Bay seasoning


  1. In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, chives, garlic and ¾ cup bread crumbs. Season with salt and pepper.

  2. Scoop mixture into small balls with an ice cream scoop (about 1”) then coat in remaining panko. Freeze until firm, about 30 minutes.

  3. In a large, high-sided skillet over medium heat, heat about ½” 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 paper towel-lined plate.

  4. Make aioli: In a small bowl, whisk together mayonnaise, lemon juice and Old Bay until smooth. Serve poppers warm with aioli.