Crab Bombs
Delicious bite-sized crab bombs with a golden-brown exterior and tender, savory filling, perfect for impressing guests.
Servings: 4 pieces
Calories: 235kcal
Ingredients
Crab Bomb Mixture
- 1 lb jumbo lump crab meat Freshness is key; the crab meat should be sweet with a delicate flavor.
- 1 tbsp chopped green onions or chives Adds a fresh, mild onion profile.
- 1 tsp Dijon mustard Infuses a touch of tanginess.
- 2 tbsp mayonnaise or triple-yolk mayo Binds the ingredients together and adds creaminess.
- 1 tsp Worcestershire sauce Enhances the crab’s natural flavor.
- 1 large egg, lightly beaten Acts as a binding agent.
- 2 tbsp melted butter Adds richness and helps with crust.
- 1 tsp Old Bay seasoning A classic seafood seasoning.
- 1 tsp fresh lemon juice Brightens each bite.
- 1 tbsp breadcrumbs (optional) For extra crunch on the outside.
- Salt and pepper, to taste Essential seasonings.
For Serving
- 1 lemon lemon wedges For squeezing fresh juice.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, gently fold together crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, fresh lemon juice, and a lightly beaten egg.
- Add chopped green onions and Old Bay seasoning, along with optional breadcrumbs, salt, and pepper.
- Shape the mixture into either 2 larger balls or 4 smaller ones.
Baking
- Place the Crab Bombs on the prepared baking sheet. Drizzle melted butter over each bomb.
- Bake for 20–25 minutes, or until they turn golden brown and feel firm to the touch.
- Serve hot with lemon wedges.
Notes
For a spicier kick, add cayenne pepper. Consider mixing in grated cheese for an extra layer of flavor. Use leftover crab meat to double the recipe.