Description
Crab Bombs are delicious bite-sized treats made with lump crab meat and a creamy cheese mixture, coated in crispy panko breadcrumbs and baked to perfection.
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup green onions, finely chopped
- 1 cup panko breadcrumbs
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 375°F.
- In a large bowl, combine the lump crab meat, cream cheese, cheddar cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, black pepper, and green onions. Mix gently until well combined, being careful not to break up the crab meat too much.
- Using your hands, form the crab mixture into small balls, about 1 to 1.5 inches in diameter. Place the balls on a baking sheet lined with parchment paper.
- In a separate bowl, mix the panko breadcrumbs with the melted butter until the breadcrumbs are evenly coated.
- Roll each crab ball in the panko mixture, ensuring they are fully coated, and return them to the baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the crab bombs are golden brown and heated through.
- Allow to cool slightly before serving. Enjoy warm with your favorite dipping sauce.
Notes
- For a spicy kick, add 1/2 teaspoon of cayenne pepper or some chopped jalapeños to the crab mixture.
- Serve with a side of cocktail sauce or a zesty lemon aioli for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Crab Bomb
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 60mg