Crab Cake Poppers with Spicy UTS Aioli

Servings: 8 Foodies

Who says Crab Cake Poppers aren't allowed at tailgates?? You're right, prolly no one cuz these are BOMB!

  • Prep Time

    20 minutes

  • Cook Time

    10 minutes

  • Total Time (with rest)

    30 minutes

The How To:


For Poppers

  • 1 lb. Lump Crab Meat
  • 3/4 c. Mayo
  • 1 Egg (beaten)
  • 1/4 Lemon (squeezed)
  • 1/2 c. Corn (drained)
  • 1/4 c. Green Onion (diced)
  • 1 c. Panko Breadcrumbs
  • 1 tbsp. Under The Sea (or Fishin In The Dark)

For Spicy U.T.S. Aioli

  • 1/2 c. White Lightning
  • 2 tsp. Sriracha
  • 1/4 Lemon (squeezed)
  • 3 Garlic Cloves (fine mince)
  • 1 tsp. Lemon Zest
  • 1 tsp. Under The Sea (or Fishin In The Dark)


  1. Preheat oven to 425F.
  2. In large mixing bowl, place all ingredients except Crab and Panko into bowl. Mix until evenly incorporated.
  3. Chop Crab to desired size. Add to mixture. Lastly, add Panko. Mix until evenly incorporated.
  4. Roll into about 2 oz. balls (or about 24 balls) and place on baking sheet. (spray baking sheet with nonstick spray)
  5. Place into oven for 10 minutes or until golden brown.
  6. While Poppers are cooking make Spicy U.T.S. Aioli. To do this, place all ingredients into bowl. Mix until evenly incorporated. Set in fridge until ready to use.
  7. Pull Poppers when ready. Let cool. Before serving squeeze additional Lemon onto Poppers.
  8. Try not to eat them all yourself! MUNCH


  • If you have a small cupcake pan (24 cupcakes) use that instead of baking sheet.
  • If you don't like spice, don't use Sriracha and 1 tsp. Under The Sea
  • If you like spice, add spicy peppers to Crab Cake mixture.
  • Sauce up with some hot sauce!

Common Questions