Crab Fritters with Spicy Aoli

Crab cakes don't get much easier or tastier than these light, flavorful little crab fritters topped with a spicy aioli.   

Ingredients

• For the crab fritters:  ·   
• Picked Crab Meat  ·  1 pound 
• 1 Meyer lemon, zested  ·   
• Dash Worcestershire sauce  ·   
• 2 oz. cream cheese, softened  ·   
• 2 tbsp. mayonnaise  ·   
• 1 1/2 cup panko bread crumbs, divided  ·   
• 1 egg, lightly beaten  ·   
• 1 clove garlic, minced  ·   
• Herbie's Portuguese Seasoning  ·  1 tablespoon 
• 2 tbsp. finely chopped chives  ·   
• Diamond Crystal Kosher Salt, divided  ·  2 teaspoons 
• Vegetable oil for Frying  ·   
• For The Aioli:  ·   
• Mayonnaise  ·  1/2 cup 
• garlic, minced  ·  1 clove 
• 1 tablespoon Herbie's Portuguese Seasoning  ·   
• 1 Meyer lemon, juiced  ·   
• Dash Worcestershire sauce  ·   
• 2 tbsp. finely chopped chives  ·   

Instructions

Makes 32 Fritters

Mix all the ingredients for the crab fritters in a bowl except for 3/4 of a cup of the panko breadcrumbs, the vegetable oil and 1 teaspoon of salt.

Put the 3/4 cup panko breadcrumbs in a shallow dish. Form 1 inch balls of the crab mixture and coat with the panko crumbs. Place on a parchment lined sheet tray, cover with plastic wrap and freeze for 30 minutes.

Meanwhile mix all of the aioli ingredients together in a small bowl.

Heat the vegetable oil to 350 degrees, using a candy thermometer.

In batches, fry the crab fritters and remove to paper towels to drain. Immediately season with the remaining salt.

Serve warm with the aioli.