These Famous Crab Bombs are a decadent, restaurant-style appetizer that’s surprisingly easy to make at home. Packed with jumbo lump crab meat and a perfectly seasoned filling, these golden, crispy bites are bursting with flavor. Whether you’re hosting a party or craving a seafood treat, these crab bombs are sure to impress!
Prep Time
- 15 minutes
Cook Time
- 10–12 minutes
Total Time
- 25–30 minutes
Servings
- 12–15 crab bombs
Ingredients
For the Crab Bombs:
- 1 lb jumbo lump crab meat (fresh, picked over for shells)
- 1 egg, lightly beaten
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ cup breadcrumbs (plus extra for coating)
- 2 tbsp fresh parsley, finely chopped (optional, for freshness)
- Salt and pepper to taste
For Frying:
- Vegetable oil, for frying
For Serving (Optional):
- Lemon wedges
- Tartar sauce or cocktail sauce
Instructions
Step 1: Prepare the Crab Mixture
- In a large mixing bowl, gently combine the crab meat, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, and parsley (if using). Be careful not to break up the lumps of crab meat too much.
- Season lightly with salt and pepper (keeping in mind that Old Bay seasoning is already salty). Mix until just combined—the mixture should hold together but still be light and airy.
Step 2: Form the Crab Bombs
- Scoop about 2 tablespoons of the crab mixture and gently shape it into a ball or patty. Repeat with the remaining mixture, placing the formed crab bombs on a plate or baking sheet.
- Roll each crab bomb lightly in additional breadcrumbs to coat the exterior. This will help create a crispy crust when fried.
Step 3: Fry the Crab Bombs
- Heat about 1–2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C) . Use a candy thermometer to monitor the temperature.
- Carefully add a few crab bombs to the hot oil, being careful not to overcrowd the pan. Fry for 2–3 minutes , turning occasionally, until golden brown and crispy on all sides.
- Use a slotted spoon to remove the crab bombs from the oil and place them on a paper towel-lined plate to drain excess oil.
- Repeat with the remaining crab bombs, allowing the oil to return to temperature between batches.
Step 4: Serve and Enjoy
- Arrange the crab bombs on a serving platter and garnish with lemon wedges for a fresh touch.
- Serve hot with tartar sauce, cocktail sauce, or your favorite dipping sauce on the side.
Pro Tips
- Baking Option: For a lighter version, bake the crab bombs instead of frying. Preheat your oven to 400°F (200°C) , place the crab bombs on a parchment-lined baking sheet, lightly spray them with cooking oil, and bake for 12–15 minutes , flipping halfway through, until golden and crispy.
- Air Fryer Option: Preheat your air fryer to 375°F (190°C) . Lightly spray the crab bombs with cooking oil and cook for 8–10 minutes , shaking the basket halfway through, until golden and crispy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days . Reheat in the oven or air fryer to maintain crispiness.
- Make Ahead: Assemble the crab bombs up to a day in advance, cover, and refrigerate. Fry or bake as directed before serving.
Nutrition Facts (Per Crab Bomb, based on 15 servings)
- Calories: ~120 kcal
- Protein: 8g
- Carbohydrates: 4g
- Fat: 8g
- Fiber: 0g
- Sugar: 1g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Famous Crab Bombs are a celebration of sweet, tender crab meat wrapped in a crispy, golden shell. The combination of Dijon mustard, Worcestershire sauce, and Old Bay seasoning creates a bold, savory flavor profile that’s irresistible. Whether you’re frying, baking, or air-frying, these crab bombs are easy to make yet feel indulgent and special.
Ready to whip up these crowd-pleasing seafood bites? Grab your ingredients and get ready to enjoy a dish that’s crispy, flavorful, and perfect for any occasion—it’s pure crabby goodness!
