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Delightfully Delectable Crab Bombs: A Family Favorite

Crab Bombs
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Golden-fried or baked crab bombs filled with a luxurious mixture of lump crab meat, cream cheese, and seasonings. A show-stopping seafood appetizer that’s perfect for special occasions!

Ingredients

Scale
  • Filling:
  • 1 lb lump crab meat (fresh or pasteurized)
  • 8 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp Old Bay seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1/4 cup finely diced red bell pepper
  • 2 green onions, thinly sliced
  • 1 tbsp fresh parsley, chopped
  • Coating:
  • 2 cups panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 tsp garlic powder
  • Oil for frying (or cooking spray for baking)
  • Dipping Sauce:
  • 1/2 cup sour cream
  • 2 tbsp horseradish
  • 1 tsp lemon zest
  • 1/4 tsp smoked paprika

Instructions

  1. Make filling: Gently mix crab, cream cheese, mayo, Parmesan, Old Bay, Worcestershire, lemon juice, bell pepper, green onions, and parsley. Chill 30 mins.
  2. Shape bombs: Form into 2-tbsp balls (about 18-20). Freeze for 15 mins to firm up.
  3. Bread: Roll balls in flour, dip in egg, then coat with panko mixed with garlic powder. Repeat egg and panko for extra crunch.
  4. Cook:
    Fry: Heat oil to 350°F (175°C). Fry 2-3 mins until golden, turning occasionally. Drain on paper towels.
    OR Bake: Spray with oil. Bake at 400°F (200°C) for 15-18 mins until crispy.
  5. Make sauce: Mix sour cream, horseradish, lemon zest, and paprika.
  6. Serve hot with sauce and lemon wedges.

Notes

  • For best texture: Hand-pick crab to remove any shells
  • Make ahead: Assemble unbreaded bombs up to 1 day ahead
  • Gluten-free: Use GF panko and flour
  • Spicy version: Add 1/4 tsp cayenne to filling
  • Storage: Reheat in air fryer at 375°F for 3-4 mins

Nutrition

Find it online: https://us.recipesfood.org/crab-bombs-recipe-quick-easy-seafood-delight/

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