Jasmine Rice Crab Cake Poppers with Herby Dipping Sauce
 
Prep time
Cook time
Total time
 
When it comes to mouth-watering appetizers to serve while entertaining, these crab cake poppers are a sure-fire way to satisfy the masses.
Serves: 15
Ingredients
FOR THE POPPERS:
  • 1 lb. Lump Crab Meat
  • 1 cup Panko Breadcrumbs
  • 1 tsp. Old Bay Seasoning
  • 1 tsp. Each Salt + Pepper
  • ½ cup Sliced Green Onions
  • 1 tbsp. Fresh Italian Parsley
  • 2 tbsp. Fresh Dill
  • ½ cup Mayonnaise
  • 1 tbsp. Dijon Mustard
  • 1 Egg
  • Juice of 1 Lemon
  • 1 tbsp. Lemon Zest
  • 1 Package Ben’s Original Jasmine Ready Rice
  • ¼ cup Vegetable Oil or Butter, for cooking
HERB DIPPING SAUCE:
  • ½ cup Mayonnaise
  • 3 Garlic Cloves, minced
  • 2 tsp. Dijon Mustard
  • Dash of Tabasco
  • 1 tbsp. Italian Parsley
  • 1 tbsp. Dill
  • 1 tbsp. Chives
  • Juice of ½ Lemon
  • Salt + Pepper, to taste
Instructions
  1. Gently mix together all the ingredients for the crab cakes in a large bowl. Form into 15 mini crab cakes and set in the refrigerator to firm for 1 hour.
  2. Heat the vegetable oil in a large skillet. Working in batches, fry the crab cakes for a few minutes on each side until crispy. The internal temperature should be 165F. Drain the cooked crab cakes on a stack of paper towels and then set on a tray in the oven to keep warm.
  3. Whisk together all of the ingredients for the dipping sauce in a bowl and then pour into a serving dish.
  4. Serve the crab cake poppers warm alongside the dipping sauce. Sprinkle with additional chives and/or lemon wedges, if desired.
Recipe by Slice of Jess at https://sliceofjess.com/jasmine-rice-crab-cake-poppers-with-herby-dipping-sauce/