Easy Baked Crab Bombs
These Irresistible Crab Bombs are bite-sized bursts of delicious, savory crab goodness, baked until golden and perfect. They look fancy, taste incredible, and are surprisingly simple to make, disappearing the moment you put them out. Perfect for parties and last-minute guests, ready in under 30 minutes.
Equipment
- Baking Sheet
- parchment paper or a silicone mat
- Large bowl
- Medium-sized bowl
- rubber spatula or hands for gently folding ingredients
- Small dish for melting butter
- brush or a spoon for drizzling butter
Ingredients
Hauptzutaten
- 1 pound fresh lump crab meat Handle gently to keep lumps intact.
- 0.5 cup mayonnaise creamy binder
- 0.25 cup panko breadcrumbs for structure and crisp edge
- 0.25 cup finely chopped green onions
- 1 egg lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice Use fresh juice if possible.
- 1 Salt to taste
- 1 pepper to taste
- 2 tablespoons melted butter for drizzling
- 1 Old Bay seasoning Optional: additional for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- In a large bowl, very gently pick through your lump crab meat to remove any shells. Be super careful not to break up those beautiful lumps! Place the picked crab meat into a clean bowl.
- In a separate, medium-sized bowl, whisk together the mayonnaise, panko breadcrumbs, chopped green onions, lightly beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Mix until everything is just combined.
- Now, add the wet mixture to the bowl with the crab meat. Using a rubber spatula or your hands, gently fold the wet ingredients into the crab meat. The key word here is GENTLY! You want just enough binder to hold the crab together, not to break it apart. Season lightly with salt and pepper, tasting a tiny bit if you're comfortable (or just trust the Old Bay!).
- Once the mixture is just combined and looks moist enough to hold its shape, it's time to form your bombs! Scoop out rounded tablespoons or golf-ball sized portions of the mixture. Gently roll or press them into compact balls. Don't pack them too tightly, you want them to stay tender. Place them on your prepared baking sheet.
- Melt the 2 tablespoons of butter in a small dish. Use a brush or a spoon to drizzle a little bit of melted butter over the top of each crab bomb.
- Pop the baking sheet into your preheated oven. Bake for 15-18 minutes, or until the crab bombs are heated through and the tops are lightly golden brown and slightly firm.
- Carefully remove them from the oven. If desired, give them a final sprinkle of additional Old Bay seasoning. Serve them warm and watch them disappear!
Notes
Substitutions & Additions:
- Different Crab Meat: Can use special or claw meat, though lump is ideal for texture.
- Breadcrumb Swap: Regular dry breadcrumbs can be used, potentially slightly less.
- Add Some Heat: Stir in cayenne pepper or hot sauce.
- Cheesy Goodness: Mix in grated Parmesan or sharp cheddar cheese.
- Herb It Up: Add fresh chopped parsley or chives. Tips for Success:
- Be Gentle with the Crab: Crucial to avoid overmixing and breaking up lumps.
- Don't Make Them Too Big: Keep them bite-sized for even cooking.
- Adjust Binder if Needed: Add more panko if too wet, more mayo if too dry.
- Prep Ahead: Mixture and formed balls can be refrigerated for a few hours. Add a few minutes to baking time if baking from cold. How to Store It:
Store cooked and cooled crab bombs in an airtight container in the refrigerator for up to 2-3 days. FAQs (Storage/Reheating relevant part):
To reheat, place them back on a baking sheet and warm them in a 350°F (175°C) oven for 8-10 minutes, or until heated through. Microwaving works but may affect texture.
- Different Crab Meat: Can use special or claw meat, though lump is ideal for texture.
- Breadcrumb Swap: Regular dry breadcrumbs can be used, potentially slightly less.
- Add Some Heat: Stir in cayenne pepper or hot sauce.
- Cheesy Goodness: Mix in grated Parmesan or sharp cheddar cheese.
- Herb It Up: Add fresh chopped parsley or chives. Tips for Success:
- Be Gentle with the Crab: Crucial to avoid overmixing and breaking up lumps.
- Don't Make Them Too Big: Keep them bite-sized for even cooking.
- Adjust Binder if Needed: Add more panko if too wet, more mayo if too dry.
- Prep Ahead: Mixture and formed balls can be refrigerated for a few hours. Add a few minutes to baking time if baking from cold. How to Store It:
Store cooked and cooled crab bombs in an airtight container in the refrigerator for up to 2-3 days. FAQs (Storage/Reheating relevant part):
To reheat, place them back on a baking sheet and warm them in a 350°F (175°C) oven for 8-10 minutes, or until heated through. Microwaving works but may affect texture.