Famous Crab Bombs: The Ultimate Seafood Appetizer

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These Famous Crab Bombs are crispy, creamy, and packed with sweet lump crab meat—perfect for parties, game day, or a special seafood treat! Inspired by Baltimore-style crab flavors, these golden-fried bites are always a hit.

Why You’ll Love This Recipe

✔ Loaded with lump crab meat (minimal filler!)
✔ Crispy outside, creamy inside
✔ Big Old Bay flavor – a Chesapeake Bay classic
✔ Great make-ahead option for easy entertaining

Ingredients

For the Crab Bombs

  • 1 lb jumbo lump crab meat, picked over for shells
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning (plus extra for serving)
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • Salt & pepper to taste

For Breading & Frying

  • 1 cup panko breadcrumbs (for coating)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten (for egg wash)
  • Vegetable oil for frying

For Serving

  • Lemon wedges
  • Remoulade sauce or tartar sauce
  • Extra Old Bay seasoning

Step-by-Step Instructions

1. Make the Crab Mixture

Gently mix crab meat, 1/2 cup panko, mayonnaise, egg, Dijon, parsley, Worcestershire, Old Bay, lemon zest, and juice. Season lightly with salt and pepper.

2. Form the Bombs

Scoop 2-tbsp portions and roll into balls (should make about 12-14). Place on a parchment-lined tray and refrigerate 30 minutes (helps them hold shape).

3. Bread the Bombs

Set up 3 bowls:

  • Bowl 1: Flour
  • Bowl 2: Beaten eggs
  • Bowl 3: Panko

Roll each crab bomb in flour, dip in egg, then coat in panko. Return to tray.

4. Fry Until Golden

Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry in batches for 2-3 minutes until deep golden brown. Drain on paper towels.

5. Serve Hot

Sprinkle with extra Old Bay and serve with lemon wedges and remoulade sauce.

Cooking Tips

🔹 Don’t overmix – keep crab lumps intact!
🔹 Baking option? Spray with oil and bake at 400°F (200°C) for 15-18 minutes.
🔹 Make ahead: Prep unbreaded bombs up to 1 day ahead.

Serving Suggestions

  • As sliders on brioche buns with remoulade
  • With crispy fries and coleslaw
  • On a seafood platter with shrimp and oysters

Storage & Reheating

  • Fridge: Keep cooked bombs up to 2 days.
  • Reheat: Air fry at 375°F (190°C) for 4-5 minutes to re-crisp.

These Crab Bombs disappear fast—make extra! 🦀💥 Let me know if you want a spicy or gluten-free version!

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