Crab Poppers With Sriracha Aioli Recipe

I recently discovered a delicious seafood creation that delivers an unexpected burst of flavor with every bite. These crab poppers combine succulent lump crab meat with a creamy blend of seasonings and zesty aioli for a delightful treat. Perfect for elevating any small gathering into an unforgettable experience. Simply irresistible.

I came up with these Crab Poppers With Sriracha Aioli when I was looking for a fun twist to serve at a party. I mixed 8 oz of lump crab meat with 1/2 cup of panko bread crumbs and 1 egg, lightly beaten to hold everything together.

Then I tossed in 1/4 cup mayo, 2 tbsp softened cream cheese, 1 tbsp fresh lemon juice and a finely chopped green onion along with a dash of Old Bay seasoning, salt, and pepper. For the sriracha aioli, I stirred together 1/2 cup mayo with 1-2 tbsp sriracha sauce, 1 tsp lime juice, a minced garlic clove and a pinch of salt.

This recipe really brings a punch and is one of those unique crab ideas that are perfect for a small gathering or even a bite-sized snack. Its zesty flavor makes me think of crab appetizers I’ve seen everywhere—so if you’re up for a bold twist, this is it.

Why I Like this Recipe

I really love this recipe because first, it’s super easy to follow and I can whip it up even when I’m in a rush. Second, the mix of tangy lemon and spicy sriracha in the aioli makes every bite exciting and delicious. Third, I enjoy how the poppers come out crunchy on the outside and soft on the inside which is just way better than your usual snacks. Fourth, these crab poppers are perfect for chill parties with friends because they taste amazing without a lot of fuss.

Ingredients

• Crab meat is a lean protein that gives a sweet sea taste and tender texture.
• Panko adds light crunch and extra carbohydrates, making the coating extra crispy.
• The egg helps bind the poppers together while adding a bit of rich protein.
• Lemon juice delivers a sour pop that balances the richness of seafood and sauces.
• Mayonnaise provides creamy fat for smooth flavor, while sriracha adds a bold spicy zing.
• Garlic brings its strong, aromatic punch that lifts the overall taste vibe.

Ingredient Quantities

• 8 oz lump crab meat, picked over for shells
• 1/2 cup panko bread crumbs
• 1 egg, lightly beaten
• 1/4 cup mayonnaise
• 2 tbsp cream cheese, softened
• 1 tbsp fresh lemon juice
• 1 green onion, finely chopped
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 1/2 cup mayonnaise (for the sriracha aioli)
• 1-2 tbsp sriracha sauce (depending on how spicy you like it)
• 1 tsp lime juice
• 1 garlic clove, minced
• A pinch of salt for the aioli

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, gently mix together the 8 oz lump crab meat, 1/2 cup panko bread crumbs, 1 lightly beaten egg, 1/4 cup mayonnaise, 2 tbsp softened cream cheese, 1 tbsp lemon juice, 1 finely chopped green onion, 1 tsp Old Bay seasoning, plus salt and pepper to taste.

3. Carefully form the mixture into small rounds, about 1-inch in size.

4. Place the crab poppers on the prepared baking sheet and bake them for about 12-15 minutes until they look lightly just golden.

5. Meanwhile, make the sriracha aioli by stirring 1/2 cup mayonnaise, 1-2 tbsp sriracha sauce (depending on how spicy you like it), 1 tsp lime juice, 1 minced garlic clove, and a pinch of salt in a small bowl.

6. Let the aioli chill in the fridge while the poppers finish baking.

7. Once the poppers are done, take them out of the oven and let them cool for a couple of minutes.

8. Serve the warm crab poppers alongside the chilled sriracha aioli for dipping.

9. Optionally, you can sprinkle a little extra chopped green onion on top for some added color.

10. Enjoy these tasty treats as a fun snack or at your next party!

Equipment Needed

1. Oven (ensure its preheated to 400°F)
2. Baking sheet (lined with parchment paper)
3. Large bowl (for mixing the crab popper ingredients)
4. Small bowl (for stirring together the sriracha aioli)
5. Measuring cups and spoons (for accurate ingredient portions)
6. Knife and cutting board (for chopping green onion and mincing garlic)
7. Mixing utensil (spoon or spatula for gentle mixing)

FAQ

Crab Poppers With Sriracha Aioli Recipe Substitutions and Variations

• For the lump crab meat, if you can’t find it fresh or are on a budget, you can use imitation crab meat instead. It won’t have the exact same taste but works in a pinch.
• If panko breadcrumbs are hard to come by, regular breadcrumbs or even crushed saltine crackers make a decent substitute. They give a similar crunch.
• If you don’t want to use an egg, you can mix 1 tbsp of ground flaxseed with 3 tbsp water and let it sit for 5 minutes to form a flax egg. It binds things together pretty well.
• Instead of cream cheese, you might use plain Greek yogurt. It keeps that tangy flavor while being a bit lighter.
• For the sriracha in the aioli, if you’re not a fan of too much heat, try using a milder chili sauce or just a pinch of red pepper flakes. You can also swap the lime juice with a bit of lemon juice for a slightly different twist.

Pro Tips

1. Try not to overmix the crab meat too much when you add all the ingredients together cause you don’t want it to turn mushy. It just helps keep the texture nice and chunky.

2. When shaping the poppers, using a small ice cream scoop or a spoon can really make your rounds more even. That little trick really saves you the trouble of guessing the size by hand.

3. Make sure to let your aioli chill in the fridge for at least 15 minutes before serving. That short wait helps all the flavors blend together better.

4. Keep an eye on the baking time because ovens can vary a lot. If your poppers start to look too dark around 12 minutes, take them out right away, cause nobody likes burnt crab poppers.