Looking for an appetizer that instantly steals the spotlight? These Famous Crab Bombs are crispy on the outside, tender on the inside, and bursting with rich crab flavor. Made with premium lump crab meat and classic seasonings, they’re perfect for parties, holidays, game nights, or when you simply want an impressive seafood bite without spending hours in the kitchen. Fast, flavorful, and foolproof—this is the kind of recipe guests ask for again and again.
Advertisements
Ingredients
- 1 lb lump crab meat, carefully picked over
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon black pepper
- ¼ cup panko breadcrumbs (plus extra for coating)
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
Instructions
- In a medium bowl, gently fold together the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and black pepper.
- Add the panko breadcrumbs and beaten egg. Mix lightly until just combined—avoid overmixing.
- Scoop about 1 tablespoon of the mixture and shape into balls, about 1½ inches in diameter.
- Roll each crab bomb in additional panko breadcrumbs for an even coating.
- Chill the shaped crab bombs in the refrigerator for at least 30 minutes to help them hold their shape.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the chilled crab bombs on the baking sheet and brush the tops with melted butter.
- Bake for 12–15 minutes, or until golden brown and heated through.
- Serve immediately while hot and crispy.
Advertisements
Pro Tips
- Handle the crab mixture gently to keep the texture light and flaky
- Chilling is essential—don’t skip this step
- Use fresh lump crab meat for the best flavor and structure
- Brushing with butter ensures a golden, restaurant-quality finish
Why This Recipe Works
- Minimal filler lets the crab flavor shine
- Simple seasoning enhances without overpowering
- Quick baking keeps the crab moist and tender
- Perfect balance of creamy inside and crispy outside
Substitutions & Variations
- Crab Meat: Jumbo lump or backfin crab can be used
- Breadcrumbs: Regular breadcrumbs work, but panko adds extra crunch
- Mustard: Yellow mustard can substitute Dijon in a pinch
- Cooking Method: Pan-fry in butter for a crispier exterior
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Shape and chill up to 24 hours in advance
- Freezing: Freeze breaded crab bombs before baking; bake from frozen with extra time
- Storage: Refrigerate leftovers in an airtight container for up to 2 days
- Reheating: Warm in a 350°F oven for 5–8 minutes
Advertisements
Serving Ideas
- Serve with tartar sauce or lemon aioli
- Add lemon wedges for brightness
- Pair with a fresh salad or roasted vegetables
- Perfect alongside other seafood appetizers
Nutrition (Per Serving Estimate)
- Calories: 150
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Protein: 8g
- Sodium: 250mg
Frequently Asked Questions
Can I use canned crab meat?
Yes, but drain it well and check carefully for shells. Fresh lump crab offers the best texture.
Advertisements
What can I use instead of Old Bay seasoning?
A blend of paprika, celery salt, black pepper, and a pinch of cayenne works well.
Can these be prepared ahead of time?
Absolutely. Shape and chill them up to one day in advance or freeze for later use.
Are crab bombs gluten-free?
Use gluten-free breadcrumbs to make this recipe gluten-free.
These Famous Crab Bombs prove that elegant seafood appetizers don’t have to be complicated. With bold flavor, simple ingredients, and quick prep, they’re a guaranteed hit for any occasion. One bite, and you’ll see why they never last long on the table.
Sensational Famous Crab Bombs Ready in Just 15 Minutes
Equipment
- Mixing bowl
- baking sheet
- parchment paper
- pastry brush
- refrigerator
Ingredients
- 1 lb lump crab meat, picked over
- 0.25 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 0.5 tsp Worcestershire sauce
- 0.25 tsp black pepper
- 0.25 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp unsalted butter, melted
- additional panko breadcrumbs for coating
Instructions
- In a medium bowl, gently fold together the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and black pepper.
- Add the panko breadcrumbs and beaten egg, mixing lightly until just combined.
- Scoop about 1 tablespoon of the mixture and shape into balls approximately 1½ inches in diameter.
- Roll each crab bomb in additional panko breadcrumbs to coat evenly.
- Refrigerate the shaped crab bombs for at least 30 minutes to help them firm up.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the chilled crab bombs on the baking sheet and brush the tops with melted butter.
- Bake for 12–15 minutes, or until golden brown and heated through.
- Serve immediately while hot and crispy.
Notes
Advertisements