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Crab Bombs

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Crab bombs are bite-sized appetizers made with sweet lump crab meat, light seasonings, and minimal fillers. Baked or pan-fried until golden, they’re perfect for seafood lovers and make an impressive dish for parties or gatherings.

Ingredients

  • 1 lb lump crab meat (fresh or canned, drained well)
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1 tsp lemon juice
  • 1 large egg (lightly beaten)
  • 1/2 cup bread crumbs or crushed crackers
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 tbsp butter (melted, for brushing or frying)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly.
  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. Avoid overmixing to keep the crab intact.
  3. Shape the mixture into golf ball-sized crab bombs and arrange them on the prepared baking sheet.
  4. Brush the tops with melted butter.
  5. Bake for 18–20 minutes, until golden brown and cooked through. Alternatively, pan-fry in butter until crisp on all sides.
  6. Serve warm with tartar sauce, garlic aioli, or lemon wedges.

Notes

Use lump crab meat for the best flavor and texture—avoid breaking up the chunks too much.Chill the mixture for 15 minutes before shaping if it feels too soft.Swap parsley with dill, chives, or cilantro for a flavor twist.Freeze uncooked crab bombs for up to 2 months; bake directly from frozen.

Nutrition

Find it online: https://cookibly.com/crab-bombs/