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If you adore rich, buttery seafood dishes, these Golden Crab Bombs will become your new obsession. Packed with tender jumbo lump crab meat and lightly seasoned to enhance—not overpower—the natural sweetness of the crab, these indulgent bites deliver restaurant-quality flavor in every forkful. With crisp edges, a warm center, and a melt-in-your-mouth texture, they make a showstopping appetizer, luxurious lunch, or elegant dinner entrée.

Simple, fast, and irresistibly delicious, these crab bombs offer a true seafood-lover’s dream with minimal filler and maximum flavor.

Ingredients

For the Crab Bombs

• 1 lb jumbo lump crab meat
• ¼ cup mayonnaise
• 1 tsp Old Bay seasoning
• 1 large egg
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 2 tbsp breadcrumbs (just enough to help bind)
• 2 tbsp melted butter, for brushing

Instructions

1. Mix the Crab Filling

Gently combine crab meat, mayonnaise, Old Bay, Dijon mustard, egg, parsley, and breadcrumbs in a large mixing bowl. Fold softly to keep the crab lumps intact.

2. Shape the Crab Bombs

Form the mixture into 4 large mounds, about baseball-sized. Handle gently to maintain the chunky texture.

3. Prepare for Baking

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange crab bombs with space in between.

4. Butter & Bake

Brush the tops of the crab bombs with melted butter.
Bake for 12–15 minutes until golden brown.
For added crispness, broil for 1–2 minutes at the end.

5. Serve Immediately

Garnish with fresh parsley, lemon wedges, or a drizzle of your favorite creamy seafood sauce.

Pro Tips for Perfect Crab Bombs

• Use high-quality jumbo lump crab for best flavor and texture.
• Fold gently—crab lumps break easily.
• Chill formed crab bombs for 15–20 minutes before baking to help them hold shape.
• Broil only briefly—crab meat dries quickly.
• Avoid over-mixing or adding too much breadcrumb. The goal is “all meat, no filler.”

Why You’ll Love This Recipe

• Rich and buttery with minimal binders
• Restaurant quality at home
• Quick to prepare, perfect for weeknights or hosting
• Versatile serving options—appetizer or main dish
• Flavor-packed with simple, classic seafood seasonings

Substitutions & Variations

Crab Substitutions

• Use high-quality canned lump crab, well-drained.
• Avoid imitation crab—it changes both flavor and texture.

Seasoning Variations

• Add cayenne for heat
• Swap Dijon for whole-grain mustard
• Add minced chives or tarragon for an herbal twist

Cooking Variations

• Air Fryer: 375°F for 10–12 minutes
• Pan Sear: Lightly fry in butter until golden

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Shape the crab bombs and refrigerate up to 24 hours before baking.

Storage

• Store leftovers in an airtight container for up to 2 days.

Freezing

• Freeze uncooked crab bombs on a baking sheet.
• Once frozen, transfer to a freezer bag.
• Bake from frozen, adding 2–3 extra minutes.

Reheating

• Warm in a 375°F oven for 10 minutes.
• Avoid microwaving—crab becomes rubbery.

Serving Ideas

• Serve over a bed of baby arugula or mixed greens
• Add a side of garlic butter asparagus
• Pair with lemon beurre blanc, tartar sauce, or sriracha mayo
• Serve as sliders with toasted brioche buns
• Add to a seafood platter with shrimp, oysters, and scallops

Nutrition (Per Serving Estimate)

• Calories: ~250
• Protein: 24 g
• Fat: 14 g
• Carbohydrates: 4 g
• Sodium: 560 mg
• Fiber: 0 g

Frequently Asked Questions

Can I freeze them?

Yes! Freeze before baking for best results.

What dipping sauces pair well?

Lemon aioli, remoulade, garlic butter, or spicy sriracha mayo.

Can I use canned crab?

Yes—use high-quality lump crab, drained and patted dry.

How do I keep them from falling apart?

Use just enough binder and chill before baking.

Are they spicy?

Not typically. To increase heat, add cayenne or hot sauce.

Can I cook them in an air fryer?

Absolutely—375°F for 10–12 minutes until golden and heated through.

These Golden Crab Bombs deliver all the elegance of specialty seafood dining with a simple, approachable recipe anyone can master. Tender jumbo crab meat, warm spices, and a crisp buttery finish make them a stunning appetizer or satisfying meal. Whether for a special celebration or coastal-inspired weeknight dinner, this dish never fails to impress.

Golden Crab Bombs

These golden crab bombs feature tender jumbo lump crab, light seasoning, and buttery crispness for a luxurious, easy seafood appetizer everyone loves.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 4 Large crab bombs

Calories 250 kcal

Ingredients

  

For the Crab Bombs

• 1 lb jumbo lump crab meat
• ¼ cup mayonnaise
• 1 tsp Old Bay seasoning
• 1 large egg
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 2 tbsp breadcrumbs (just enough to help bind)
• 2 tbsp melted butter, for brushing

Instructions

 

• Mix the Crab Filling

  Gently combine crab meat, mayonnaise, Old Bay, Dijon mustard, egg, parsley, and breadcrumbs in a large mixing bowl. Fold softly to keep the crab lumps intact.
• Shape the Crab Bombs

  Form the mixture into 4 large mounds, about baseball-sized. Handle gently to maintain the chunky texture.
• Prepare for Baking

  Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange crab bombs with space in between.
• Butter & Bake

  Brush the tops of the crab bombs with melted butter.Bake for 12–15 minutes until golden brown.For added crispness, broil for 1–2 minutes at the end.
• Serve Immediately

  Garnish with fresh parsley, lemon wedges, or a drizzle of your favorite creamy seafood sauce.

Notes

• Handle the crab gently to preserve large chunks.
• Chill shaped crab bombs before baking for best structure.
• Use real jumbo lump crab for the most authentic flavor and texture.

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