Name: Famous Crab Bombs
Prep time: 20 min
Cook time: PT-487089H35M2S
Total time: PT-487089H35M2S
Cuisine: American
Ingredients: 1 lb lump crab meat, drained and picked over for shells; 8 oz cream cheese, softened; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 tablespoon lemon juice; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon garlic powder; 1/4 cup green onions, chopped; 1/2 cup breadcrumbs (panko preferred); 1 egg, beaten (for binding); 1 cup all-purpose flour (for dredging); 1 cup breadcrumbs (for coating); Vegetable oil (for frying); Salt and pepper, to taste

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Famous Crab Bombs are a deliciously decadent appetizer or main dish that combines the rich, sweet taste of crab meat with creamy, savory flavors and a crunchy, golden crust. These little “bombs” are packed with a flavorful crab mixture, then breaded and fried to perfection. They’re crispy on the outside and filled with a creamy, seafood goodness on the inside—absolutely irresistible for any seafood lover!

Why You’ll Love This Recipe

What I love about Famous Crab Bombs is the perfect balance between the crispy, golden coating and the tender, flavorful crab filling. The combination of cream cheese, crab meat, and spices creates a rich, savory flavor that’s complemented by the slight crunch of the breadcrumb coating. It’s the ultimate treat for seafood lovers—whether I’m serving them as appetizers at a party, enjoying them as a snack, or pairing them with a fresh salad for a full meal. Plus, they’re surprisingly easy to make and always impress anyone who tries them!

Ingredients

1 lb lump crab meat, drained and picked over for shells
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon Old Bay seasoning (or seasoning of choice)
1/4 teaspoon garlic powder
1/4 cup green onions, chopped
1/2 cup breadcrumbs (preferably panko for extra crunch)
1 egg, beaten (for binding)
1 cup all-purpose flour (for dredging)
1 cup breadcrumbs (for coating)
Vegetable oil (for frying)
Salt and pepper, to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a large mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, and chopped green onions. Gently stir until the mixture is well combined.
Take small portions of the crab mixture (about 2 tablespoons each) and form them into balls or patties. I should aim for about 12-14 crab bombs, depending on the size I want.
Set up a breading station by placing the flour in one shallow dish, the beaten egg in another, and the breadcrumbs in a third dish.
First, dredge each crab bomb in the flour, making sure it’s lightly coated. Next, dip it into the egg, and finally, coat it evenly with breadcrumbs.
Heat about 1-2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat. To check if the oil is hot enough, I can drop a small amount of breadcrumbs into the oil—if they sizzle immediately, the oil is ready.
Carefully place the crab bombs into the hot oil, cooking them in batches if necessary. Fry for about 2-3 minutes per side, or until they are golden brown and crispy.
Once fried, remove the crab bombs from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the crab bombs hot, with a squeeze of lemon or a side of dipping sauce, such as tartar sauce or cocktail sauce.

Servings and Timing

This recipe makes around 12-14 crab bombs, depending on the size. It takes about 20 minutes to prep the ingredients and form the crab bombs, then around 10-15 minutes to fry them to crispy perfection. In total, it takes about 30-35 minutes to make these delicious bites.

Variations

Spicy Crab Bombs: For a spicy kick, I can mix in some chopped jalapeños, a dash of hot sauce, or a pinch of cayenne pepper into the crab mixture.
Baked Crab Bombs: If I prefer to bake these instead of frying, I can place the crab bombs on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes, or until golden brown and crispy.
Cheesy Crab Bombs: For a cheesy version, I can add shredded mozzarella, cheddar, or Parmesan cheese to the crab mixture before forming the bombs.
Vegetarian Crab Bombs: I can substitute the crab meat with hearts of palm or artichoke hearts for a vegetarian alternative that still has a similar texture.

Storage/Reheating

If I have leftover crab bombs, I can store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, I can place them in the oven at 350°F (175°C) for 10-12 minutes or reheat them in a skillet for about 5 minutes until they’re warm and crispy again. For the crispiest results, reheating them in the oven is the best option.

FAQs

Can I make these crab bombs ahead of time?

Yes, I can prepare the crab bombs in advance and store them in the refrigerator for a few hours before frying. This gives the flavors time to meld, and it also makes it easier when I’m ready to cook. Just be sure to coat them in breadcrumbs right before frying.

Can I use imitation crab for this recipe?

While I recommend using real crab meat for the best flavor and texture, I can use imitation crab (also known as surimi) if that’s what I have on hand. It will still work well, though the flavor will be slightly different.

Can I freeze the crab bombs before frying?

Yes, I can freeze the crab bombs before frying them. After breading, I can place them on a baking sheet in a single layer and freeze them until solid. Once frozen, I can transfer them to a freezer-safe bag or container. To fry them, I don’t need to thaw them—just fry them from frozen, adding a couple of extra minutes to the cooking time.

Can I bake these instead of frying?

Yes, I can bake the crab bombs instead of frying them for a lighter option. To do so, I’ll preheat the oven to 400°F (200°C), place the crab bombs on a lined baking sheet, and bake them for 15-20 minutes, turning halfway through until golden brown and crispy.

Can I use a different type of seafood?

Yes, I can make variations of this recipe using shrimp, scallops, or even lobster meat. The preparation process would be the same—just chop the seafood into small pieces and follow the rest of the recipe.

Conclusion

Famous Crab Bombs are the ultimate indulgence for any seafood lover. With their crispy exterior and creamy, savory crab filling, these little bites pack a punch of flavor in every bite. Whether I’m serving them as an appetizer at a party or enjoying them as a main course, they’re always a crowd-pleaser. Quick to make and absolutely delicious, these crab bombs will have everyone coming back for more!