Crab Bombs
Crab Bombs are sensational bite-sized seafood treats packed with rich crab flavors, making them a perfect appetizer for any gathering or cozy night in.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the crab mixture
- 1 lb jumbo lump crab meat (fresh or pasteurized) The star ingredient providing fresh seaside flavor.
- 1 tablespoon chopped green onions or chives Adds color and mild onion flavor.
- 1 teaspoon Dijon mustard Introduces a tangy zest.
- 2 tablespoons mayonnaise or triple-yolk mayo Binds the ingredients together.
- 1 teaspoon Worcestershire sauce Adds umami flavor.
- 1 large egg, lightly beaten Acts as a binder.
- 2 tablespoons melted butter (for drizzling) Enhances flavor and browning.
- 1 teaspoon Old Bay seasoning Infuses warmth and aroma.
- 1 teaspoon fresh lemon juice Brightens the dish.
- 1 tablespoon breadcrumbs (optional, gluten-free if needed) Provides optional crunch.
- to taste Salt and pepper Essential seasoning.
For serving
- Lemon wedges Perfect for squeezing over the bombs.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, gently fold together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, beaten egg, green onions, Old Bay seasoning, and optional breadcrumbs. Season with salt and pepper to taste.
- Shape the crab mixture into balls, either 2 large ones or 4 smaller ones.
- Place the balls onto the prepared baking sheet, ensuring enough space for even cooking.
- Drizzle melted butter over each crab bomb.
Baking
- Bake for 20–25 minutes, or until the bombs are golden on the outside and firm to the touch.
Serving
- Serve hot with lemon wedges and your favorite dipping sauce.
Notes
Freshness is key; prefer fresh jumbo lump crab meat for the best flavor. Avoid overmixing to keep the crab lumps intact. Customize with herbs if desired. They can be stored in the refrigerator for up to 2 days.