Description
These Irresistible Crab Bombs are the ultimate crab meat appetizer—loaded with sweet lump crab, just the right touch of seasoning, and baked to buttery perfection. A seafood delight that’s elegant enough for entertaining and easy enough for a weeknight dinner!
Ingredients
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1 lb lump crab meat, fresh or pasteurized
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1/3 cup mayonnaise
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1 tbsp Dijon mustard
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1 tsp Worcestershire sauce
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1 large egg, lightly beaten
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1 tbsp lemon juice, freshly squeezed
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1 tsp Old Bay seasoning
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1/2 tsp garlic powder
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1 tbsp fresh parsley, finely chopped
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1/4 cup panko breadcrumbs
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Salt & pepper, to taste
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2 tbsp unsalted butter, melted (for brushing)
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Carefully inspect crab meat for shells, keeping lumps as whole as possible.
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In a large bowl, mix mayo, mustard, Worcestershire, egg, lemon juice, Old Bay, garlic powder, parsley, salt, and pepper.
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Gently fold in crab meat and breadcrumbs until just combined—don’t overmix.
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Shape mixture into 4–6 mounds (crab bombs) and place on the baking sheet.
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Brush tops with melted butter.
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Bake for 20–25 minutes, or until golden and heated through. Broil for 1–2 minutes if you want extra crisp tops.
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Serve warm with lemon wedges or your favorite dipping sauce.
Notes
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Use high-quality lump crab meat for best flavor and texture.
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Avoid overmixing—gentle folding keeps the bombs tender.
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Chill the shaped crab bombs for 10–15 minutes before baking if they feel too soft.
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For a spicy kick, add a pinch of cayenne or a few dashes of hot sauce.
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These freeze beautifully—shape, freeze, and bake straight from the freezer (add a few extra minutes to bake time).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American, Coastal
Keywords: Crab Meat Appetizers