Wow your dinner or party guests with our tasty crab pops with a fiery chilli aioli.
For the Crab pops:
One pound of crab meat (lump crab meat is preferred, but if cost is prohibitive, any white crab meat will be fine).
Two tablespoons of butter
Quarter of a cup of chopped spring onion
Two tablespoons of diced red bell pepper
Two tablespoons of diced celery
Salt for seasoning
One tablespoon of finely chopped parsley
Quarter of a teaspoon of Worcestershire sauce
Quarter of a cup of mayonnaise
Quarter of a teaspoon of dry mustard
Quarter of a teaspoon of cayenne pepper (or you could use Sriracha sauce)
One-and-a-quarter cups of Panko breadcrumbs
One-and-a-half cups of canola oil
For Spicy Aioli:
Half a cup of mayonnaise
One tablespoon of lemon juice
One minced garlic clove
One teaspoon of chilli sauce
Rinse the crab meat and ensure that there is no shell remaining in the meat. Drain well and place in a large bowl.
Melt the butter in a sauté pan and add the spring onions, bell pepper and celery to the pan. Season with salt to taste and cook for 3-5 minutes/until the vegetables have softened. Once softened, add to the bowl with the crab meat and toss in the parsley.
Combine egg, Worcestershire sauce, mayonnaise, cayenne pepper and dry mustard in a small bowl and add to the crabmeat mixture. Stirring to combine.
Fold in three-quarters of a cup of Panko breadcrumbs and roll the mixture into one inch balls.
Coat these balls in the remaining Panko breadcrumbs and transfer them to a large plate to refrigerate for 30 minutes.
Meanwhile, mix all of the ingredients for the spicy aioli in a jug until smooth. It’s now ready to serve on the side as a dipping sauce.
Once the crab balls are ready to cook; add one cup of the canola oil to a frying pan and heat over medium-high heat. Fry the crab pops in batches, ensuring you don’t crown the pan, and add the rest of the oil as required.
Turn the pops over to each side to make sure that they’re evenly cooked, allowing for 2-4 minutes cooking on each side.
Drain the pops on some paper towel and serve while hot with the spicy aioli as an accompaniment.