Crab Bombs

Why You’ll Love This Recipe

You’ll love crab bombs because they’re loaded with crab and not weighed down by fillers. They’re simple to make, elegant enough for entertaining, and delicious enough to impress guests. Whether served with a dipping sauce, added to a seafood platter, or enjoyed as a light main course, crab bombs are always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lump crab meat (fresh or canned, drained well)

• Mayonnaise

• Dijon mustard

• Old Bay seasoning

• Garlic powder

• Lemon juice

• Egg (for binding)

• Bread crumbs or crushed crackers

• Fresh parsley (chopped)

• Salt and pepper to taste

• Butter (for brushing or pan-frying)

Directions

1. Preheat oven to 375°F (190°C). Grease or line a baking sheet with parchment paper.

2. In a mixing bowl, gently combine crab meat, mayonnaise, Dijon mustard, Old Bay, garlic powder, lemon juice, egg, bread crumbs, parsley, salt, and pepper. Be careful not to break up the crab too much.

3. Shape the mixture into golf ball-sized portions (bombs) and place them on the baking sheet.

4. Brush the tops with melted butter.

5. Bake for 18–20 minutes, or until golden brown. Alternatively, you can pan-fry them in butter until crisp and cooked through.

6. Serve hot with tartar sauce, aioli, or a squeeze of lemon.

Servings and timing

This recipe makes about 12 crab bombs, serving 4–6 people as an appetizer. Preparation takes 15 minutes, and cooking takes 20 minutes. Total time: approximately 35 minutes.

Variations

• Use panko breadcrumbs for extra crunch.

• Add finely diced jalapeños for a spicy kick.

• Mix in shredded cheese for a richer flavor.

• Swap parsley with dill or chives for a fresh herb twist.

• Try mini versions with toothpicks for cocktail parties.

Storage/Reheating

Store leftover crab bombs in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 8–10 minutes until warmed through. For longer storage, freeze before baking and cook directly from frozen, adding a few extra minutes.

FAQs

Can I use imitation crab meat?

Yes, though real lump crab meat gives the best flavor and texture.

What dipping sauce goes best with crab bombs?

Tartar sauce, garlic aioli, or a spicy remoulade are great options.

Can I fry crab bombs instead of baking?

Yes, pan-frying in butter or oil creates a crisp exterior and juicy inside.

How do I keep crab bombs from falling apart?

Make sure to use enough egg and breadcrumbs as binders, and chill the mixture for 15 minutes before shaping if it feels too loose.

Can I make them ahead of time?

Yes, shape the bombs and refrigerate for up to 24 hours before baking.

Can I freeze crab bombs?

Yes, freeze uncooked crab bombs on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen when ready.

Do I need to use fresh crab meat?

Fresh is best, but canned lump crab meat works well if drained thoroughly.

Can I make them gluten-free?

Yes, use gluten-free breadcrumbs or crushed gluten-free crackers.

What side dishes go well with crab bombs?

They pair well with coleslaw, roasted vegetables, or a fresh garden salad.

Are crab bombs the same as crab cakes?

They’re similar, but crab bombs are smaller, denser, and often have less filler than traditional crab cakes.

Conclusion

Crab bombs are a flavorful, seafood-packed appetizer that’s both elegant and easy to prepare. With minimal fillers, they showcase the sweet, delicate taste of crab while offering versatility in flavor and presentation. Whether baked or fried, served with a zesty dip, or enjoyed on their own, crab bombs are sure to be a crowd-pleasing favorite at any table.

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