Crab Cake Poppers

1 lb lump crab meat, picked over for shells

1/2 cup breadcrumbs

1/4 cup mayonnaise

1 large egg

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional)

2 tablespoons fresh parsley, chopped

2 tablespoons chives, chopped

Salt and pepper to taste

1/4 cup all-purpose flour (for coating)

Vegetable oil (for frying)

Lemon wedges (for serving)

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, cayenne pepper, parsley, chives, salt, and pepper. Gently mix until all ingredients are well incorporated.

Use a small cookie scoop or tablespoon to form the mixture into bite-sized balls, about 1 inch in diameter.

Place the flour in a shallow dish. Lightly coat each crab cake ball in the flour, shaking off any excess.

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once the oil is hot, add the crab cake poppers in batches, being careful not to overcrowd the skillet.

Fry the poppers for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the poppers to a paper towel-lined plate to drain any excess oil.

Serve the crab cake poppers warm with lemon wedges on the side for squeezing over the top.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 95 kcal per popper | Servings: 24 poppers