Crab Bombs are the ultimate seafood indulgence—loaded with tender lump crab meat, a touch of creamy seasoning, and baked or broiled to golden perfection. Each bite bursts with pure crab flavor, lightly bound with just enough ingredients to hold everything together. I first tasted Crab Bombs on a coastal getaway and was instantly hooked by their simplicity and richness. When I recreated them at home, I found they were surprisingly easy to make and even better fresh out of the oven. Once, I added a bit of lemon zest to the mix, and it gave the crab an irresistible brightness. Whether served as a main dish or an elegant appetizer, Crab Bombs are a seafood lover’s dream—succulent, flavorful, and unforgettable.
Why You’ll Love This Recipe
Crab Bombs are a step above traditional crab cakes—they’re packed with jumbo lump crab meat and contain minimal filler, allowing the natural sweetness of the crab to shine through. They’re rich yet light, seasoned perfectly, and can be pan-seared, baked, or broiled. These tender morsels pair beautifully with lemon butter, tartar sauce, or remoulade. Ideal for entertaining or a weeknight seafood feast, they deliver restaurant-quality flavor right from your own kitchen.
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Crab Bombs – Juicy, Flavorful & Packed with Fresh Lump Crab Meat
- Total Time: 30 mins
- Yield: 12 crab bombs
Description
Crab Bombs are flavorful, bite-sized seafood delights made with sweet lump crab meat, breadcrumbs, and seasonings, then baked or fried to golden perfection. They’re a perfect appetizer or party snack that captures the essence of classic crab cakes in a compact form.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp butter (for frying, optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) or heat oil in a skillet over medium heat if frying.
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, salt, and pepper.
- Gently fold in the lump crab meat and breadcrumbs until just combined. Avoid overmixing to keep the crab meat intact.
- Form the mixture into small balls, about 1 1/2 inches in diameter, and place them on a lined baking sheet or plate.
- If baking, place the crab bombs on a greased or parchment-lined tray and bake for 15–18 minutes until golden. If frying, melt butter in a skillet and cook each crab bomb for 2–3 minutes per side until crispy and browned.
- Serve warm with tartar sauce, aioli, or lemon wedges.
Notes
- Use high-quality lump crab meat for the best flavor and texture.
- Chill the mixture for 20–30 minutes before forming balls to help them hold shape.
- These can be made ahead and refrigerated or frozen before baking.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Lump crab meat (fresh or pasteurized) – The star ingredient; use high-quality crab for the best flavor and texture.
Mayonnaise – Adds creaminess and helps bind the mixture without overpowering the crab.
Dijon mustard – Provides a subtle tang and depth.
Old Bay seasoning – Classic seasoning that enhances the crab’s natural sweetness.
Lemon juice – Adds brightness and balances the richness.
Egg – Helps hold the mixture together while keeping it light.
Bread crumbs (optional) – Just enough to add structure; too much will mask the crab flavor.
Fresh parsley (chopped) – For freshness and color.
Butter (melted) – Brushed on top before baking for a golden finish.
Optional for Serving
Lemon wedges – For squeezing over the top.
Tartar sauce or aioli – Perfect for dipping.
Fresh herbs or chives – For garnish.
Directions
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line with parchment paper.
In a large bowl, gently whisk together mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and egg until smooth. Fold in the crab meat and parsley, being careful not to break up the lumps. Add a small amount of bread crumbs only if needed for structure.
Form the mixture into large mounds or “bombs” using an ice cream scoop or your hands. Place them on the prepared baking sheet. Brush the tops lightly with melted butter.
Bake for 15–18 minutes, or until golden brown and slightly crisp on top. For an extra golden finish, broil for 1–2 minutes at the end.
Serve hot with lemon wedges and your favorite dipping sauce.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 18 minutes
Total time: 33 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10 minutes, or in an air fryer for 5 minutes to maintain crispiness. Avoid microwaving to prevent sogginess. For longer storage, freeze before baking for up to 2 months and bake directly from frozen when ready to serve.
Variations and Customizations
Spicy Crab Bombs – Add minced jalapeño, cayenne pepper, or a few drops of hot sauce for extra heat.
Garlic Butter Crab Bombs – Mix roasted garlic into the butter for brushing on top before baking.
Cheesy Crab Bombs – Add shredded cheddar or Parmesan for a rich twist.
Crab-Stuffed Mushrooms – Spoon the crab mixture into mushroom caps and bake for elegant appetizers.
Gluten-Free Option – Use gluten-free bread crumbs or omit them entirely.
Lemon Herb Crab Bombs – Add lemon zest and fresh dill for a refreshing flavor.
Mini Crab Bombs – Make bite-sized versions for parties and serve with toothpicks and dipping sauce.
FAQs
What kind of crab meat works best?
Jumbo lump crab meat gives the best flavor and texture, but backfin or claw meat also works well.
Can I make them ahead of time?
Yes, shape them and refrigerate for up to 24 hours before baking.
Can I fry them instead of baking?
Yes, pan-fry over medium heat in butter or oil for 3–4 minutes per side until golden.
How do I keep them from falling apart?
Handle gently and avoid overmixing; chilling before baking also helps them hold shape.
Can I use canned crab meat?
You can, but fresh or pasteurized lump crab gives the best texture and flavor.
Are Crab Bombs the same as crab cakes?
They’re similar but have much less filler and a higher crab-to-mix ratio.
What’s the best dipping sauce?
Tartar sauce, garlic aioli, or a lemon butter sauce pair beautifully.
Can I freeze cooked Crab Bombs?
Yes, cool completely before freezing; reheat in the oven before serving.
Can I make them dairy-free?
Yes, use plant-based butter or omit it entirely.
Can I add vegetables?
Yes, finely chopped bell pepper or celery can add texture and sweetness.
Conclusion
Crab Bombs are the ultimate celebration of fresh, flavorful crab—lightly seasoned, perfectly juicy, and bursting with coastal charm. With minimal fillers and maximum flavor, they make an impressive appetizer or main course that’s simple enough for weeknights yet elegant enough for special occasions. Serve them with lemon wedges and a creamy dipping sauce for a restaurant-quality dish that will wow your guests. Once you try these Crab Bombs, you’ll understand why they’re called “bombs”—because every bite is an explosion of flavor.