Name: Crab Cake Poppers with Spicy Aioli
Prep time: 25 min
Cook time: 15 min
Total time: PT-488200H32M5S
Cuisine: American
Ingredients: 1 lb jumbo lump crab meat; 2 tbsp butter; ¼ cup green onion, diced; 2 tbsp red bell pepper, diced; 2 tbsp celery, diced; Kosher salt, to taste; 1 tbsp parsley, minced; 1 egg; ¼ tsp Worcestershire sauce; ¼ cup mayonnaise; ¼ tsp dry mustard; ¼ tsp cayenne pepper or Sriracha; 1 ¼ cups Panko breadcrumbs, divided; 1 ½ cups canola oil (for frying); ½ cup mayonnaise; 1 tbsp lemon juice; 1 clove garlic, minced; 1 tsp chili sauce

Jump to Recipe·Leave a Review

Crab Cake Poppers with Spicy Aioli are crispy, bite-sized seafood appetizers that are bursting with flavor. These golden crab balls are seasoned with fresh herbs and spices, fried to perfection, and paired with a zesty aioli dipping sauce. Perfect for parties, game day, or holiday gatherings, these poppers are a crowd-pleasing treat.

Why You’ll Love This Recipe

Crispy, golden bites of crab with a tender, flavorful center
Spicy aioli dipping sauce adds a tangy, zesty kick
Perfect finger food for entertaining or snacking
Can be made ahead and fried just before serving
A fun twist on classic crab cakes in bite-sized form
Elegant enough for special occasions yet easy to make at home

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Crab Cake Poppers:

1 pound jumbo lump crab meat
2 tablespoons butter
¼ cup green onion, diced
2 tablespoons red bell pepper, diced
2 tablespoons celery, diced
Kosher salt, to taste
1 tablespoon parsley, minced
1 egg
¼ teaspoon Worcestershire sauce
¼ cup mayonnaise
¼ teaspoon dry mustard
¼ teaspoon cayenne pepper or Sriracha sauce
1 ¼ cups Panko breadcrumbs, divided
1 ½ cups canola oil (for frying)

For the Spicy Aioli:

½ cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon chili sauce

Directions

Rinse crab meat, remove any shell fragments, and drain well. Place in a large bowl.
In a skillet, melt butter over medium heat. Sauté green onion, red bell pepper, and celery with a pinch of kosher salt for 3–5 minutes, until softened. Add to the crab meat along with parsley.
In a small bowl, whisk together egg, Worcestershire sauce, mayonnaise, dry mustard, and cayenne (or Sriracha). Add to crab mixture and stir gently.
Fold in ¾ cup Panko breadcrumbs. Shape mixture into 1-inch balls. Roll each ball in remaining Panko to coat. Refrigerate for 30 minutes to firm up.
Heat about ½ inch of canola oil in a large cast-iron skillet over medium-high heat. Fry crab balls in batches, turning gently, until golden brown on all sides, about 3–4 minutes per side. Transfer to a paper towel-lined plate.
For the aioli: In a small bowl, mix mayonnaise, lemon juice, garlic, and chili sauce until smooth.
Serve crab cake poppers hot with spicy aioli on the side.

Servings and timing

Servings: About 20 poppers
Prep time: 25 minutes
Chill time: 30 minutes
Cook time: 15 minutes
Total time: 1 hour 10 minutes

Variations

Baked Version: Bake at 400°F for 15–18 minutes, flipping halfway through, for a lighter option.
Different Sauce: Swap the aioli for tartar sauce, cocktail sauce, or remoulade.
Cheesy Twist: Add ¼ cup shredded Parmesan or Gruyere to the crab mixture.
Spicy Lovers: Add extra chili sauce or diced jalapeños to the mixture.
Mini Sliders: Flatten the crab balls slightly and serve on slider buns.

Storage/Reheating

Refrigerate: Store cooled poppers in an airtight container for up to 3 days.
Reheat: Reheat in a 375°F oven or air fryer for 5–7 minutes until crisp.
Freeze: Freeze uncooked crab balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1–2 extra minutes cooking time.

FAQs

Can I use canned crab meat?

Yes, but fresh lump crab gives the best flavor and texture.

Can I make these ahead of time?

Yes, form the crab balls and refrigerate up to 24 hours before frying.

Do I need a cast iron skillet?

No, but cast iron retains heat well. Any heavy skillet works.

Can I bake instead of frying?

Yes, bake at 400°F until golden, though they won’t be as crispy.

How do I keep them from falling apart?

Chilling the crab balls before frying helps them hold together.

Can I make them gluten-free?

Yes, use gluten-free breadcrumbs.

What oil is best for frying?

Canola, vegetable, or peanut oil works well for high-heat frying.

Can I make the aioli ahead?

Yes, prepare and refrigerate for up to 3 days.

What can I serve with these besides aioli?

Try cocktail sauce, remoulade, or lemon wedges.

How small should I make the crab balls?

About 1 inch wide for bite-sized poppers, but you can make them larger if preferred.

Conclusion

Crab Cake Poppers with Spicy Aioli are a crispy, flavorful, and crowd-pleasing appetizer that’s perfect for entertaining. With their golden crust, tender crab filling, and zesty dipping sauce, these bite-sized treats bring big flavor to any table.

Maggie

Crab Cake Poppers with Spicy Aioli

Why You’ll Love This Recipe