Crab Cake Lollipops Recipe

Prepare crab mixture

Gently pick through 1.5 cups lump crab meat to remove any shells. In a large bowl combine 0.75 cups panko, 0.5 cup mayonnaise, 1 large beaten egg, 1 tbs Dijon, 0.5 tsp Worcestershire, 1 tsp Old Bay, 2 tbs finely chopped shallot, 1 tsp minced garlic, 2 tbs chopped parsley, 1 tsp lemon zest, 0.5 tsp salt and 0.25 tsp black pepper. Fold in the crab meat carefully to keep lumps intact; avoid overmixing. Chill mixture 20–30 minutes to firm up for molding.

Form lollipops

Divide chilled mixture into 12 equal portions (about 2 tablespoons each). With slightly moistened hands, press each portion around the base of a cleaned blue crab claw so the exposed claw serves as the handle, shaping the crab cake into a compact ball or flattened sphere (about 1¾–2 inches diameter). Lightly dust each cake with 1/4 cup flour distributed as needed to prevent sticking.

Cook

Heat 0.5 cup neutral oil in a large sauté pan over medium heat until shimmering (about 325–350°F if using a thermometer). Add crab cake lollipops, seam side down, in a single layer without crowding (do in batches if necessary). Fry 2–3 minutes per side until golden brown and cooked through, turning carefully using tongs and holding the claw as a handle. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven while finishing remaining batches.

Whisk together 0.5 cup mayonnaise, 2 minced garlic cloves, 1 tbs lemon juice, 1 tsp olive oil, 0.25 tsp salt and 0.125 tsp black pepper until smooth. Taste and adjust salt or lemon. Chill until ready to serve. (Can be made several hours ahead to let flavors meld.)

In a blender or food processor combine 0.5 cup Greek yogurt, 0.25 cup mayonnaise, 0.25 cup packed basil, 0.25 cup packed parsley, 2 tbs chives, 1 tbs lemon juice, 0.5 tsp anchovy paste (optional) and 0.5 tsp minced garlic. Blend until very smooth, scraping down sides as needed. Season with 0.25 tsp salt and 0.125 tsp pepper. Chill in refrigerator to let flavors marry. If too thick, thin with 1–2 tsp cold water or lemon juice.

Combine 0.5 cup fresh lemon juice and 2 tsp sugar in a small saucepan and bring to a gentle simmer over low heat just to dissolve sugar. Remove from heat and whisk in 1 tbsp cold butter pieces until emulsified and slightly thickened. Stir in 1 tsp lemon zest and 0.125 tsp salt. Allow to cool to room temperature, then chill briefly; the purée should be bright and pourable.

For each serving (12 lollipops total): Spoon or pipe small dots of garlic aioli and green goddess sauce onto the serving board or plate. Spoon a few thin streaks or small pools of lemon purée where the lollipops will sit. Place warm crab cake lollipops on the sauces, using the claw as a handle so the sauces are visible. Garnish with microgreens or a sprinkle of chives and serve with lemon wedges. Serve immediately while cakes are warm.