Crab Cake Poppers



  • 4 cans lump crab meat (120g each can)
  • 2 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 egg 
  • 1 tbsp lemon juice
  • 2 tsp Old Bay seasoning
  • 1 tbsp Worcestershire sauce
  • 1/3 cup shredded mozzarella
  • 1 tbsp minced garlic
  • 1 tbsp chives, chopped
  • 1 tbsp parsley, chopped
  • 1.5 cups panko bread crumbs, divided
  • 1 tbsp pepper
  • salt to taste


  1. Add all ingredients to a medium sized bowl except for 3/4 cup of the Panko bread crumbs.
  2. Mix all ingredients until well incorporated.
  3. Sprinkle half of the remaining Panko bread crumbs across the bottom of a Meatball Master container.
  4. Spread the crab mixture evenly on the bottom of the Meatball Master container.  Sprinkle the remainder of the Panko bread crumbs over the crab mixture. 
  5. Place the lid on top of the Meatball Master and place in the freezer for at least an hour to make the poppers easier to remove and handle. 
  6. Place poppers on a baking sheet sprayed with vegetable oil.  Spray the poppers with oil as well. 
  7. Place under broiler for 5 minutes, turn the poppers over and broil for an additional 5 minutes or until browned.  
  8. Serve with dipping sauce such as aioli or seafood sauce. 
  9. Enjoy!