Introduction

Crab Bombs are a deliciously flavorful appetizer combining fresh lump crab meat with savory seasonings. These bite-sized treats are perfect for parties or a special snack that feels both elegant and comforting.

Six round, golden brown fried balls with a rough, crispy texture are placed on a white marbled surface, sitting on a creamy white sauce spread underneath them. One ball at the front is cut open, showing a soft inside filled with shredded white meat mixed with green herbs. Each ball is garnished with small, bright green chopped chives, adding color contrast. The sauce beneath is smooth with some chives sprinkled on top, creating a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh lump crab meat
1/2 cup mayonnaise
1/4 cup panko breadcrumbs
1/4 cup finely chopped green onions
1 egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
Salt and pepper to taste
2 tablespoons melted butter (for drizzling)

Instructions

Step 1: Gently pick through the crab meat to remove any shells or cartilage, being careful not to break up the lumps too much. In a large mixing bowl, combine the crab meat, mayonnaise, panko breadcrumbs, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Season with salt and pepper to taste. Mix gently until just combined, maintaining the texture of the crab meat.
Step 2: Using your hands or a small ice cream scoop, portion the mixture into 12-15 equal-sized balls, approximately 2 inches in diameter. Place them on a parchment-lined baking sheet. If the mixture seems too wet, add a tablespoon more of panko breadcrumbs to help it hold together.
Step 3: Refrigerate the shaped crab bombs for at least 30 minutes. This chilling step helps them maintain their shape during cooking and prevents them from falling apart.
Step 4: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 5: Place the chilled crab bombs on the prepared baking sheet, leaving space between each one. Drizzle the melted butter evenly over the tops. Bake for 15-18 minutes, or until golden brown on top and heated through. The internal temperature should reach 165°F (74°C).
Step 6: Remove from the oven and let cool for 2-3 minutes before serving. Garnish with additional chopped green onions and serve with lemon wedges and your favorite dipping sauce.

Tips & Variations

For extra crispiness, sprinkle a light coating of panko breadcrumbs on the outside before baking.
Try adding finely diced red bell pepper or celery for added crunch and flavor.
Serve with tartar sauce, spicy aioli, or cocktail sauce for dipping.
If fresh lump crab meat isn’t available, high-quality canned or frozen crab meat can be used.

Storage

Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated 350°F (175°C) oven for 8-10 minutes until warmed through to maintain their texture and flavor.

How to Serve

Three round fried balls with a golden, crispy outside sit on a white plate on a white marbled surface. The balls are topped and surrounded by small green chopped herbs. The center ball is broken open showing a creamy white filling with small pieces of red and green, soft and mixed inside. The plate is set on a wooden board with a blurred background that includes stacked white plates and a glass of light-colored drink. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crab bombs ahead of time?

Yes, you can prepare and shape the crab bombs up to a day in advance and keep them refrigerated. Just bake them fresh when ready to serve.

What can I use if I don’t have Old Bay seasoning?

You can substitute Old Bay seasoning with a mix of paprika, celery seed, black pepper, and a pinch of cayenne for a similar flavor profile.