Crab Bombs are delicious bite-sized treats made with lump crab meat and a creamy cheese mixture, coated in crispy panko breadcrumbs.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound lump crab meat
1 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
1/4 cup green onions, finely chopped
1 cup panko breadcrumbs
Cooking spray or olive oil for drizzling
Instructions
Preheat your oven to 375°F.
In a large mixing bowl, combine the lump crab meat, cream cheese, cheddar cheese, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, Old Bay seasoning, black pepper, and green onions. Gently fold the ingredients together until well mixed.
Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter. Roll each ball in panko breadcrumbs until fully coated.
Place the crab bombs on a baking sheet lined with parchment paper. Lightly spray or drizzle them with cooking spray or olive oil.
Bake in the preheated oven for 20-25 minutes, or until golden brown and heated through.
Serve warm with your favorite dipping sauce.
Notes
For a spicier kick, add 1/2 teaspoon of cayenne pepper to the crab mixture.
You can substitute lump crab meat with imitation crab for a more budget-friendly option.
For a twist, try adding a tablespoon of lemon juice and zest for a fresh citrus flavor.