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Crab Bombs Recipe

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4.8 from 102 reviews

Crab Bombs are delightful bite-sized seafood appetizers made from fresh lump crab meat mixed with flavorful ingredients like mayonnaise, Dijon mustard, and Old Bay seasoning. These golden, baked crab balls are crispy on the outside and tender inside, perfect for entertaining or as a savory snack.

Ingredients

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

  • Ensure to gently mix the crab meat to keep lumps intact for better texture.
  • Chilling is essential to keep the crab bombs firm and prevent them from falling apart while baking.
  • If the mixture feels too wet, add more panko breadcrumbs gradually until it holds shape.
  • Use fresh lump crab meat for the best flavor and texture.
  • Serve with lemon wedges and a dipping sauce like tartar or spicy aioli for extra taste.

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