It’s Christmas Eve and I have a million things to finish, but there’s one important task I want to complete before facing the cold and the crowds: sharing this recipe with you.
I made these Cheesy Crab Poppers a few days ago on a whim because they’re quick and easy, and they turned out so well I couldn’t wait to pass the recipe along. I usually publish recipes in order, with a backlog to work through, but after tasting one of these little crab-and-cheese bites I knew I had to share them right away. They are savory, slightly sweet from the crab and cornbread mix, and perfectly snackable for a holiday gathering.
The cornbread mix complements the sweet, delicate flavor of lump crab meat, and the cream cheese and sharp cheddar add richness and tang. Finely chopped red bell pepper and green onion give the poppers a fresh, crisp bite and a lovely color contrast. For those who like heat, a small amount of chopped jalapeño or a spicy dipping sauce provides a welcome kick.
I served mine with a quick dipping sauce made from mayonnaise, sriracha, and creamy horseradish—my go-to for appetizers. The measurements are flexible: mix until the heat and tang are balanced to your taste. The savory poppers also pair well with ranch, remoulade, cocktail sauce, or a simple lemon-garlic aioli.
These poppers are versatile and suitable year-round. They make an excellent appetizer for holiday parties, New Year’s Eve, dinner parties, or casual get-togethers. They’re best served warm, straight from the oil so the exterior is crisp and the interior is creamy and well combined. If you need to prepare them in advance, form the balls and refrigerate on a tray covered with plastic wrap; fry them when you are ready to serve for the best texture.
Cheesy Crab Poppers
- Author: Morgan
- Total Time: 30 minutes
- Yield: About 30 poppers
Ingredients
- 1 package (about 10 oz) lump crab meat, drained and checked for shells
- 1 box Jiffy corn muffin mix (or similar cornbread mix)
- 1 cup panko breadcrumbs
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, shredded
- 1 large egg
- 1 stick unsalted butter, melted
- 1/2 cup milk
- 1/2 red bell pepper, finely chopped
- 2 green onions (scallions), thinly sliced
- 1 clove garlic, minced
- 2 tablespoons sugar
- Pinch of salt
- Canola oil (or another neutral oil), for frying
Instructions
- In a large bowl, combine the lump crab meat, corn muffin mix, panko breadcrumbs, softened cream cheese, shredded cheddar, egg, melted butter, milk, chopped red pepper, green onions, minced garlic, sugar, and a pinch of salt. Mix thoroughly until all ingredients are evenly incorporated. Take care not to overwork the crab meat; mix gently to maintain some texture.
- Scoop and roll the mixture into balls slightly smaller than golf ball size. Arrange the formed balls on a baking sheet or parchment paper. If the mixture feels too loose to hold shape, chill it for 15–20 minutes to firm up.
- Heat enough canola oil in a large, deep pot or a wok so it will cover about two-thirds of each ball when frying. Heat over medium-high until the oil reaches a steady bubbling when tested.
- Test the oil by dipping the handle end of a wooden spoon into the oil: if bubbles form steadily around the handle, the oil is ready. If it bubbles aggressively, reduce heat a little; if it barely bubbles, allow it to heat a bit longer.
- Carefully lower 4–5 crab poppers into the hot oil, keeping space between them. Reduce heat slightly if needed and fry, turning occasionally, until they are a deep golden-orange brown on the outside—about 3–5 minutes, depending on size and oil temperature. Remove the poppers with a slotted spoon and drain on paper towels.
- When cool enough to cut, split one popper in half to check doneness. The interior should be cooked through and hot. If the centers are undercooked while the exterior is browned, lower the oil temperature and fry for slightly longer so the interior cooks without over-browning the outside.
- Serve the poppers warm with your preferred dipping sauce. Leftovers can be reheated briefly in a 350°F (175°C) oven to help re-crisp the exterior.
- Prep Time: 10 mins
- Cook Time: 20 mins
Notes and tips:
- Use lump crab meat for the best texture and flavor. If using canned or imitation crab, adjust seasonings and texture accordingly.
- To add heat, stir in a small amount of finely chopped jalapeño or a pinch of cayenne to the mixture, or serve with a spicy dipping sauce.
- For a lighter option, these can be baked on a parchment-lined sheet at 375°F (190°C) until golden, though the exterior won’t be as crisp as frying.
- Make-ahead tip: Form the poppers, freeze them on a baking sheet until solid, then transfer to a sealed container. Fry from frozen; allow an extra minute or two for cooking time.
Whether you serve them tonight or on New Year’s Eve, these Cheesy Crab Poppers are sure to disappear fast. Enjoy, and happy holidays!