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Jumbo Lump Crab Seafood Bombs with Lemon Butter Delight!

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Delicious Jumbo Lump Crab Seafood Bombs served with a rich lemon butter sauce, perfect for seafood lovers.

Ingredients

Scale
  • 8 oz jumbo lump crab meat, picked over for shells
  • 8 oz raw shrimp, peeled, deveined, and finely chopped
  • 4 oz cream cheese, softened
  • ½ cup mayonnaise
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp finely chopped green onions
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp smoked paprika
  • ¼ tsp black pepper
  • ½ tsp salt, or to taste
  • 1 tbsp chopped fresh parsley
  • ¾ cup panko breadcrumbs (for coating)
  • 2 tbsp grated Parmesan cheese (for coating)
  • ½ tsp Old Bay seasoning (for coating)
  • 2 tbsp melted butter (for coating)
  • ½ cup unsalted butter (for lemon butter sauce)
  • 3 cloves garlic, minced (for lemon butter sauce)
  • 2 tbsp fresh lemon juice (for lemon butter sauce)
  • 1 tsp lemon zest (for lemon butter sauce)
  • 1 tbsp heavy cream, optional (for lemon butter sauce)
  • 1 tbsp chopped fresh parsley (for lemon butter sauce)
  • ¼ tsp Old Bay seasoning (for lemon butter sauce)
  • Pinch of red pepper flakes, optional (for lemon butter sauce)

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, gently combine the crab meat and chopped shrimp. Add the cream cheese, mayonnaise, panko, egg, Parmesan, green onions, lemon juice, Dijon mustard, Old Bay, garlic powder, onion powder, paprika, pepper, salt, and parsley. Fold everything together gently.
  3. Divide the mixture into 6 equal portions and shape each portion into a thick ball. Refrigerate for 15–20 minutes.
  4. Combine the panko, Parmesan, and Old Bay in a shallow bowl. Brush or roll each seafood bomb with melted butter and coat with the seasoned panko mixture.
  5. Arrange the seafood bombs on the prepared baking sheet and bake for 18–20 minutes, or until golden brown.
  6. While the seafood bombs bake, melt the butter in a saucepan, add garlic, and cook until fragrant. Stir in lemon juice, lemon zest, Old Bay, and red pepper flakes. Add heavy cream if using and simmer.
  7. Place the hot seafood bombs on a serving platter, drizzle with lemon butter sauce, and garnish with parsley and lemon wedges. Serve immediately.

Notes

  • Use jumbo lump crab meat and handle it gently.
  • Don’t skip the chilling step—it helps the seafood bombs hold their shape.
  • If the mixture feels too soft, add another 1–2 tablespoons of panko.
  • For a richer version, tuck a small cube of cheese into the center of each seafood bomb.
  • Serve with roasted vegetables, garlic butter potatoes, rice, or a crisp green salad.

Nutrition

Find it online: https://tastydelice.com/jumbo-lump-crab-seafood-bombs-lemon-butter-recipe/