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