Crab Bombs
Delicious and crispy crab bombs made with succulent crab meat, perfect as a seafood appetizer or snack.
Servings: 4 servings
Calories: 250kcal
Ingredients
Crab Bombs Ingredients
- 1 lb jumbo lump crab meat (fresh or pasteurized) The star of the dish, bringing a taste of the ocean.
- 1 tablespoon chopped green onions or chives Adds a fresh, mild flavor that complements the crab.
- 1 teaspoon Dijon mustard Brings a subtle tang and depth to the flavor.
- 2 tablespoons mayonnaise or triple-yolk mayo Helps bind ingredients together, adding moisture.
- 1 teaspoon Worcestershire sauce Elevates the dish with a touch of umami.
- 1 egg, lightly beaten Acts as a binding agent.
- 2 tablespoons melted butter (for drizzling) Adds richness and helps with browning.
- 1 teaspoon Old Bay seasoning Infuses the bombs with zesty herb flavors.
- 1 teaspoon fresh lemon juice Brightens up the flavor.
- 1 tablespoon breadcrumbs (optional) For added crunch; gluten-free if needed.
- Salt and pepper, to taste Enhances all flavors.
- Lemon wedges, for serving For a fresh squeeze of lemon.
Instructions
Preparation
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, gently fold together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, egg, green onions, Old Bay seasoning, optional breadcrumbs, salt, and pepper.
- Shape the mixture into two large or four small balls.
- Place the crab bombs on the prepared baking sheet, ensuring there's space between each one.
- Drizzle melted butter evenly over the crab bombs.
- Bake for 20-25 minutes until they are golden brown and firm to the touch.
- Serve hot with lemon wedges and your favorite dipping sauce.
Notes
Use fresh crab meat for the best flavor. Avoid overmixing to keep crab lumps intact. Optionally add cheese or hot sauce for extra flavor. For crispiness, roll in breadcrumbs before baking.