Description
This crab bombs recipe is packed with fresh lump crab meat, light seasoning, and minimal filler for the ultimate seafood experience. Crispy on the outside, tender inside, and bursting with flavor, these crab bombs are perfect for family dinners, parties, or elegant entertaining.
Ingredients
Scale
- 1 lb lump crab meat (fresh or pasteurized)
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp breadcrumbs or crushed crackers
- 1 tbsp fresh parsley or chives, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay.
- Gently fold mixture into lump crab meat, being careful not to break up lumps.
- Add breadcrumbs sparingly until mixture holds together.
- Shape into balls (golf-ball size) and place on baking sheet.
- Bake 18–20 minutes until golden brown, or cook in air fryer at 370°F for 12–15 minutes.
- Serve warm with dipping sauce of choice.
Notes
- Chill crab bombs for 30 minutes before cooking to help them hold shape.
- Substitute almond flour or gluten-free breadcrumbs for a low-carb/gluten-free version.
- Pairs perfectly with garlic butter, remoulade, or spicy aioli.
Nutrition
- Serving Size: 1 crab bomb
- Calories: 230kcal
- Sugar: 1g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Carbohydrates: 7g
- Protein: 22g
- Cholesterol: 95mg