Description
Indulgent baked crab bombs featuring crispy puff pastry encasing a creamy crab filling, perfect for appetizers or snacks.
Ingredients
Scale
- 1 lb fresh lump crab meat, picked over for shells
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup scallions, finely chopped
- 1/4 cup breadcrumbs
- 1 tsp Old Bay seasoning
- 1 tsp lemon juice, freshly squeezed
- Salt and freshly ground black pepper, to taste
- 1 package puff pastry (or phyllo dough)
- 1 beaten egg + 1 tbsp water (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine crab meat, cream cheese, mayonnaise, scallions, breadcrumbs, Old Bay seasoning, lemon juice, salt, and pepper.
- Roll out the puff pastry and cut into 3-4 inch squares.
- Place a spoonful of the crab mixture in the center of each square, fold corners over to seal.
- Arrange on the baking sheet and brush tops with egg wash.
- Bake for 15-20 minutes until deep golden brown.
- Let rest for 2-3 minutes before serving warm.
Notes
Feel free to substitute Greek yogurt for part of the mayonnaise for a healthier option. These can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb
- Calories: 520
- Sugar: 1g
- Sodium: 500mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg