Jasmine Rice Crab Cake Poppers with Herby Dipping Sauce Slice of Jess

When it comes to mouth-watering appetizers to serve while entertaining, these crab cake poppers are a sure-fire way to satisfy the masses.

I’m a firm believer that crab doesn’t need to be reserved for fancy occasions only. In fact, whenever I hear the word I automatically swoon towards whichever dish it’s showcased in. Other crab-focused recipes we make here at home include this Jumbo Lump Crab Hot Spinach Dip, these Korean Crab Cake Sandwiches, my Cheesy Crab Rangoon Dip Stuffed Pasta, or keep it classic with these Maryland Style Crab Cakes with Pepperoncini Tartar.

WATCH OUR HOW-TO VIDEO ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

If the traditional crab cake had a couple hip, younger, more laid-back siblings… these savory morsels would be them. We’ve got delicious crab meat, soft-n-fluffy rice that crisps up around the edges, and it all comes together with seasonings, fresh herbs and zippy lemon. Here’s everything that you’ll need:

FOR THE POPPERS:

Lump Crab Meat
Panko Breadcrumbs
Old Bay Seasoning
Salt + Pepper
Green Onions
Italian Parsley
Dill
Mayonnaise
Dijon Mustard
Egg
Lemon Juice + Lemon Zest
Ben’s Original Jasmine Ready Rice
Vegetable Oil or Butter

HERBY DIPPING SAUCE:

Mayonnaise
Garlic Cloves
Dijon Mustard
Tabasco
Italian Parsley
Dill
Chives
Lemon
Salt + Pepper

While I love them with the herby dipping sauce, you could also serve these with lemon wedges or cocktail sauce. Ooh…. I also like them with a drizzle of my Tangy Alabama White Sauce!

FREQUENTLY ASKED Q&A:

How many poppers does this make? I like to keep these little gems on the smaller side, that way everyone gets a bite or two. This recipe will make about 15 poppers, so feel free to double the recipe if you’re serving a larger crowd.

Can you freeze these for later? You ‘betcha! Place the poppers in the refrigerator until cold. Then pop them into a freezer safe bag. You can keep them frozen for up to 3 months. To reheat, simply pop them into the toaster oven or air fryer until heated through.

Would these work well in slider buns? Of course! They’d make excellent mini sandwiches for heartier appetites. Just make sure not to skimp on the sauce.

MORE RECIPES YOU’LL LOVE:

Spinach and Artichoke Hot Crab Dip

Roast Beef Sandwich Sushi on Crispy Rice Cakes

Air Fried Arancini Balls With Red Pepper Cream Sauce

Pan Fried Chimichurri Rice Cakes

Toasty Sandwiches with Maryland Crab Cakes

VIEW ALL RECIPES BY CLICKING HERE!

Jasmine Rice Crab Cake Poppers with Herby Dipping Sauce

Prep time

1 hour

Cook time

15 mins

Total time

1 hour 15 mins

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

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.
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.
Whisk together all of the ingredients for the dipping sauce in a bowl and then pour into a serving dish.
Serve the crab cake poppers warm alongside the dipping sauce. Sprinkle with additional chives and/or lemon wedges, if desired.

NOTES ON THIS RECIPE:

These poppers are a nice addition to your appetizer spread. You can sere them warm, room temp, or cold, which makes these so versatile and stress-free.
I like to serve the sauce on the side, that way guests can drizzle as much on as they’d like and it keeps the poppers nice and crispy.
If you have any leftovers, store them in a sealed container in the refrigerator. I’d recommend consuming them within 2 days. If you’d like to freezer them, I’ve got instructions for that in the Q&A section above.

This recipe was originally created for Ben’s Original. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!