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Simply Savored

Baked Crab Bombs

This Baked Crab Bombs Recipe delivers rich, tender bites of lump crab blended with creamy mayonnaise, Dijon mustard, and classic Old Bay seasoning. Baked to golden perfection and bursting with flavor, these crab bombs are perfect as an appetizer, party dish, or elegant seafood entrée.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 15 crab bombs
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh lump crab meat
  • ½ cup mayonnaise
  • ¼ cup panko breadcrumbs
  • ¼ cup finely chopped green onions
  • 1 egg lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons melted butter for drizzling

Method
 

  1. Gently pick through crab meat to remove shells.
  2. In a large bowl, combine crab, mayonnaise, breadcrumbs, green onions, egg, Dijon, Worcestershire, Old Bay, lemon juice, salt, and pepper. Mix gently.
  3. Form mixture into 12–15 balls, about 2 inches each, and place on a lined baking sheet. Chill for 30 minutes.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Drizzle crab bombs with melted butter. Bake for 15–18 minutes until golden and cooked through (165°F internal).
  6. See full steps with tips & photos → https://ekellyn.com/baked-crab-bombs/

Notes

  • Use fresh lump crab meat for the best texture and flavor.
  • Don’t overmix — keeping large chunks of crab gives the bombs a more luxurious bite.
  • For extra crispiness, broil for the last 1–2 minutes of baking.