Crab Cake Jalapeño Popper Bites Recipe
Prep Time:
55 minutes
Cook Time:
15 minutes
Servings:
24 Bites
Ingredients
  • 4 ounces cream cheese, softened
  • ¼ cup mayonnaise
  • 1 large egg
  • 2 jalapeños, seeded and finely diced
  • 4 ounces pepper jack cheese, shredded
  • 2 scallions, thinly sliced
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 ½ pounds crab meat, defrosted and picked over for shells
  • 2 cups panko breadcrumbs, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, to taste
  • 3 cups vegetable oil, for frying
  • 4 ounces cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chipotle powder
  • 1 jalapeño, thinly sliced into rounds, for garnish
Directions
  1. Combine 4 ounces cream cheese, the mayonnaise, and an egg in a large bowl and mix until smooth.
  2. Stir in the diced jalapeños, pepper jack, scallions, Old Bay, lemon juice, and Worcestershire sauce.
  3. Gently fold in the crab meat and half the panko, being careful not to break up the lumps too much. Season with salt and pepper. Chill for 30 minutes.
  4. Roll the mixture into 1 ½-inch balls.
  5. Place the remaining panko in a shallow dish and roll each ball in it to coat.
  6. Arrange the balls on a parchment-lined baking sheet and freeze until firm, about 30 minutes.
  7. Heat about ½ inch of oil in a large skillet over medium heat, to 350 F.
  8. Working in batches, fry the popper bites until they’re golden brown on all sides, about 3 minutes per side.
  9. Drain on a paper towel-lined plate and let cool for 5 minutes.
  10. For the topping, beat the remaining 4 ounces cream cheese, lemon juice, and chipotle powder until smooth.
  11. Transfer to a piping bag fitted with a small star tip.
  12. Pipe a rosette of cream cheese onto each popper bite and top with a jalapeño slice. Serve immediately.