Description
These quick and easy Crab Bombs are filled with sweet lump crab meat, mayonnaise, and spices, baked to golden perfection for an irresistible appetizer or light meal.
Ingredients
Scale
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs, plus more for coating (about 1/2 cup extra recommended)
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
Instructions
- In a medium bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and black pepper.
- Add the panko breadcrumbs and the beaten egg to the crab mixture. Mix gently until just combined.
- Shape the crab mixture into small balls, about 1.5 inches in diameter.
- Roll each crab bomb in additional panko breadcrumbs to coat evenly.
- Chill the crab bombs in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the chilled crab bombs on the baking sheet, spacing them apart.
- Brush the tops with melted butter.
- Bake for 12–15 minutes, or until golden brown and heated through.
- Serve hot.
Notes
Chilling the crab bombs before baking helps them hold their shape. You can customize the recipe by adding spices or herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 2-3 crab bombs
- Calories: 230
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 70mg