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Baked Crab Bombs

Baked Crab Bombs

These Baked Crab Bombs are tender, flavorful bites made with sweet lump crab meat, classic seasonings, and a crisp panko coating. Baked until golden and brushed with butter, they make an irresistible appetizer or party snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb Lump crab meat Picked over for shells
  • 1/4 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp Black pepper
  • 1/4 cup Panko breadcrumbs Plus more for coating
  • 1 large Egg Lightly beaten
  • 2 tbsp Unsalted butter Melted

Method
 

  1. In a medium bowl, gently combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and black pepper.
  2. Add panko breadcrumbs and beaten egg. Mix gently until just combined, being careful not to overmix.
  3. Shape the mixture into balls about 1.5 inches in diameter.
  4. Roll each crab bomb in additional panko breadcrumbs to coat evenly.
  5. Refrigerate for at least 30 minutes to help them hold their shape.
  6. Preheat the oven to 400°F (200°C).
  7. Place chilled crab bombs on a parchment-lined baking sheet.
  8. Brush the tops with melted butter.
  9. Bake for 12–15 minutes, until golden brown and heated through.
  10. Serve hot.

Notes

Serve with lemon wedges or a light dipping sauce for extra flavor. These crab bombs can be assembled ahead and baked just before serving.