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–+ servings
Crab Bombs

Irresistible Crab Bombs You'll Want at Every Gathering

These Crab Bombs are a crowd-pleasing appetizer that combines succulent crab meat with a creamy filling in a crispy exterior.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 bombs
Course: Appetizers
Cuisine: Seafood
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Fresh lump crab meat or frozen if thawed and drained
  • 1/2 cup Mayonnaise store-bought is fine
  • 1/4 cup Green onions finely chopped; chives can be an alternative
  • 1 large Egg acts as a binder; use a flax egg for vegan
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 tablespoon Worcestershire sauce or soy sauce
  • 1 tablespoon Old Bay seasoning classic seafood spice blend
  • 1 tablespoon Lemon juice fresh-squeezed preferred
  • to taste Salt
  • to taste Pepper
For the Coating
  • 1 cup Panko breadcrumbs for crispy texture
  • 2 tablespoons Butter melted; or olive oil

Equipment

  • baking sheet
  • Large bowl
  • refrigerator
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare the crab mixture by gently removing any shells from the crab meat. In a large bowl, combine the crab meat, mayonnaise, panko breadcrumbs, green onions, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Add salt and pepper to taste, mixing gently.
  2. Scoop the crab mixture and form into 12 to 15 balls, each about 2 inches in diameter, and place them on a parchment-lined baking sheet.
  3. Chill the formed crab bombs in the refrigerator for at least 30 minutes to help them firm up.
  4. Preheat the oven to 400°F (200°C) for even cooking.
  5. Drizzle melted butter over each crab bomb and bake for 15 to 18 minutes until golden brown and cooked through.
  6. Serve warm with optional garnishes like green onions, lemon wedges, and dipping sauces.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to retain the crab's texture. Refrigerate for a more stable shape when baking.

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