There’s something irresistible about the rich, buttery flavor of crab when it’s baked to golden perfection.
These baked crab bombs are tender, flavorful, and perfect for serving as an appetizer or a special seafood dish at home.
They’re simple to prepare but impressive enough for entertaining.
Why You’ll Love This Recipe
These crab bombs are loaded with fresh lump crab meat for a rich, authentic flavor.
The creamy mayonnaise and Dijon mustard keep the inside moist while panko breadcrumbs add structure.
They bake up golden and delicious without the need for frying.
This recipe is easy, make-ahead friendly, and a guaranteed crowd-pleaser.
What You’ll Need (Ingredient Highlights)
Fresh lump crab meat is the star, giving sweet and delicate flavor.
Mayonnaise adds creaminess and moisture to hold everything together.
Panko breadcrumbs provide light structure without overpowering the crab.
Green onions bring freshness and mild onion flavor.
Old Bay seasoning adds that classic Chesapeake Bay spice kick.
Pro Tips Before You Start
Pick through the crab meat gently to avoid breaking up the lumps.
Chill the shaped crab bombs before baking to help them hold their shape.
Don’t overmix—light mixing keeps the crab texture intact.
Use fresh lemon juice for brightness and balance.
How to Make Baked Crab Bombs
Step 1 – Prepare the crab mixture
Pick through the crab meat to remove shells.
Mix gently with mayonnaise, panko, green onions, egg, Dijon, Worcestershire, Old Bay, lemon juice, salt, and pepper.
Step 2 – Shape the bombs
Scoop or roll the mixture into 12–15 balls, about 2 inches wide.
Place on a lined baking sheet. Add a bit more panko if too wet.
Step 3 – Chill to set
Refrigerate for at least 30 minutes to firm up and hold shape.
Step 4 – Preheat the oven
Heat oven to 400°F (200°C). Line or grease a baking sheet.
Step 5 – Bake to perfection
Place chilled crab bombs on sheet, drizzle with melted butter, and bake 15–18 minutes until golden brown and cooked through.
Step 6 – Serve warm
Cool slightly, then garnish with green onions.
Serve with lemon wedges and dipping sauce.
What to Serve Them With
Pair with tartar sauce, aioli, or remoulade for dipping.
Serve alongside a crisp green salad or roasted vegetables for a light meal.
Add to a seafood platter with shrimp cocktail or oysters for entertaining.
Variations / Substitutions
Swap panko with crushed saltine crackers for a classic style.
Use Greek yogurt instead of mayonnaise for a lighter version.
Add finely diced red bell pepper for color and sweetness.
Spice it up with a pinch of cayenne or hot sauce.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through to keep crisp.
Freeze unbaked crab bombs for up to 2 months; bake straight from frozen, adding a few minutes.
FAQs
Can I use canned crab meat instead of fresh?
Yes, but fresh lump crab has a much sweeter and better texture.
Can I make these ahead of time?
Absolutely. Shape and chill up to 24 hours before baking.
Do I need to chill them before baking?
Yes, chilling helps them hold their shape and not fall apart.
Can I fry these instead of baking?
Yes, pan-fry in a little oil until golden, but baking is lighter and easier.
What dipping sauces work best?
Tartar sauce, spicy aioli, or lemon butter sauce all pair perfectly.
Can I make them gluten-free?
Yes, just use gluten-free panko or crushed gluten-free crackers.
What’s the best side dish for crab bombs?
Light sides like salads, roasted asparagus, or rice pilaf complement well.
How do I know when they’re fully cooked?
They should be golden and reach 165°F (74°C) inside.
Can I freeze baked crab bombs?
Yes, store for up to 2 months and reheat in the oven.
How can I make them spicier?
Add cayenne, hot sauce, or chopped jalapeños to the mixture.
Final Thoughts
Baked crab bombs are a seafood treat that balance richness with freshness.
They’re elegant enough for parties but simple enough for a weeknight dinner.
Once you try them, they’ll become a go-to favorite.
