Sensational Famous Crab Bombs Ready in Just 15 Minutes
These famous crab bombs are crispy on the outside, tender on the inside, and packed with rich lump crab flavor. Quick to prepare and oven-baked to golden perfection, they’re an irresistible seafood appetizer for parties, holidays, or game nights.
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
Always inspect crab meat carefully for shells. Handle the mixture gently to preserve texture, and don’t skip the chilling step—it helps the crab bombs hold their shape while baking.