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
Instructions
- In a large bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, garlic powder, and green onions. Stir gently until well mixed.
- Form the mixture into 12-14 small balls or patties using about 2 tablespoons each.
- Set up a breading station: flour in one bowl, beaten egg in another, and breadcrumbs in a third.
- Dredge each crab bomb in flour, dip in egg, then coat with breadcrumbs.
- Heat 1-2 inches of vegetable oil in a skillet over medium-high heat. Test oil with a breadcrumb—if it sizzles, it’s ready.
- Fry crab bombs in batches for 2-3 minutes per side, until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with lemon wedges or dipping sauce like tartar or cocktail sauce.
Notes
- Add chopped jalapeños or cayenne for a spicy variation.
- Can be baked at 400°F for 15-20 minutes for a lighter option.
- Use mozzarella or cheddar in the mix for a cheesy version.
- Substitute crab with artichoke hearts for a vegetarian twist.
- Freeze breaded, uncooked crab bombs for up to 3 months—fry from frozen.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb
- Calories: 170
- Sugar: 1g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 45mg
