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Crab Bombs Recipe

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★★★★★

4.7 from 66 reviews

Deliciously savory Crab Bombs made with fresh lump crab meat, seasoned with a blend of Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. These flavorful bites are baked to golden perfection and ideal as an appetizer or party snack.

Ingredients

Scale

Crab Mixture

  • 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

For Baking

  • 2 tablespoons melted butter (for drizzling)

Instructions

  1. Prepare the Crab Mixture: 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.
  2. Shape the Crab Bombs: 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. The mixture should hold together well, but if it seems too wet, add a tablespoon more of panko breadcrumbs.
  3. Chill and Set: Refrigerate the shaped crab bombs for at least 30 minutes. This chilling step is crucial as it helps them maintain their shape during cooking and prevents them from falling apart.
  4. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  5. Bake to Perfection: 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 they’re golden brown on top and heated through. The internal temperature should reach 165°F (74°C).
  6. Serve Immediately: 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.

Notes

  • Use fresh lump crab meat for the best texture and flavor.
  • Ensure the crab mixture is chilled before baking to help the bombs hold their shape.
  • If the mixture feels too wet, add extra panko breadcrumbs a tablespoon at a time.
  • Serve with lemon wedges and a dipping sauce like tartar or aioli for extra flavor.
  • These crab bombs can be prepared ahead and refrigerated before baking.

Keywords: Crab appetizers, Crab bombs recipe, Baked crab bites, Seafood appetizer, Party snacks, Lump crab meat

Find it online: https://servedbynora.com/crab-bombs-recipe/