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Crab Bombs Recipe

Crab Bombs Recipe
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★★★★★

4.7 from 5 reviews

Crab Bombs are delightful, golden-baked seafood appetizers featuring lump crab meat combined with a flavorful blend of mayonnaise, Dijon mustard, Old Bay seasoning, and lemon juice. Perfectly crispy on the outside and tender on the inside, these bite-sized bombs are chilled to hold their shape and baked to perfection, making them an impressive and delicious starter for any occasion.

Ingredients

Scale

Crab Mixture

  • 1 pound fresh lump crab meat
  • 1/2 cup mayonnaise
  • 1/4 cup panko breadcrumbs
  • 1/4 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
  • Salt and pepper to taste

Topping

  • 2 tablespoons melted butter (for drizzling)

Instructions

  1. Prepare the Crab Mixture: Gently pick through the crab meat to remove any shells or cartilage, being careful not to break up the lumps too much. In a large mixing bowl, combine the crab meat, mayonnaise, panko breadcrumbs, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Season with salt and pepper to taste. Mix gently until just combined, maintaining the texture of the crab meat.
  2. Shape the Crab Bombs: Using your hands or a small ice cream scoop, portion the mixture into 12-15 equal-sized balls, approximately 2 inches in diameter. Place them on a parchment-lined baking sheet. The mixture should hold together well, but if it seems too wet, add a tablespoon more of panko breadcrumbs.
  3. Chill and Set: Refrigerate the shaped crab bombs for at least 30 minutes. This chilling step is crucial as it helps them maintain their shape during cooking and prevents them from falling apart.
  4. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  5. Bake to Perfection: Place the chilled crab bombs on the prepared baking sheet, leaving space between each one. Drizzle the melted butter evenly over the tops. Bake for 15-18 minutes, or until they’re golden brown on top and heated through. The internal temperature should reach 165°F (74°C).
  6. Serve Immediately: Remove from the oven and let cool for 2-3 minutes before serving. Garnish with additional chopped green onions and serve with lemon wedges and your favorite dipping sauce.

Notes

  • Choose the highest quality crab meat you can find, preferably fresh lump crab meat for the best texture and flavor.
  • If using frozen crab meat, ensure it is completely thawed and well-drained before mixing.
  • Mix ingredients gently using a folding motion to preserve the crab meat’s texture and avoid mushiness.
  • Keep your hands slightly damp when shaping to prevent sticking.
  • If the mixture feels too loose or wet, add panko breadcrumbs one tablespoon at a time to reach the right consistency.
  • Don’t skip the chilling step; it’s essential for maintaining the crab bombs’ shape during baking.
  • Check internal temperature to ensure food safety (165°F/74°C).

Nutrition

Keywords: crab bombs, seafood appetizer, baked crab balls, lump crab meat recipe, easy crab appetizers, Old Bay seasoning crab

Find it online: https://tastemadebyclara.com/crab-bombs-recipe/