These Famous Crab Bombs are crispy, golden-brown crab cakes shaped into bite-sized balls, loaded with tender crab meat and flavorful seasonings. They’re served hot and crunchy, making them perfect for appetizers or party snacks.

Why You’ll Love This Recipe

I adore how these Crab Bombs combine the delicate sweetness of real crab meat with a crispy outside—every bite is a delightful contrast of textures. They’re easy to make ahead of time and pop into the oven or fryer when guests arrive. Plus, they’re always the first to vanish at any gathering!

Ingredients

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

Lump crab meat
Panko breadcrumbs
Mayonnaise
Dijon mustard
Worcestershire sauce
Old Bay seasoning
Fresh parsley, chopped
Green onions, finely sliced
Large egg
Lemon zest
Garlic powder
Salt and pepper
Oil for frying or cooking spray for baking

Directions

In a large bowl, I gently fold together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, egg, lemon zest, garlic powder, salt, and pepper until just combined.
I form the mixture into small balls, about 1½ inches in diameter, and roll each in panko breadcrumbs to coat evenly.
For frying: I heat oil in a skillet to 350°F, then fry the Crab Bombs in batches until golden, about 2–3 minutes per side. I transfer them to paper towels to drain.
For baking: I arrange the balls on a parchment-lined baking sheet, lightly spray with cooking spray, and bake at 400°F for 15–20 minutes or until crisp and golden.
I serve them warm, with lemon wedges or dipping sauce on the side.

Servings and timing

These Crab Bombs make about 24 pieces—perfect for serving 6–8 people as an appetizer.

Prep time: 15 minutes
Cooking time: 15–20 minutes
Total time: 30–35 minutes

Variations

Spicy kick: I add a pinch of cayenne pepper or finely diced jalapeño to the mix.
Cheesy center: I insert a small cube of pepper jack cheese inside each ball before coating.
Herb twist: I substitute cilantro for parsley and add a bit of lime zest for a fresh flavor twist.

Storage/reheating

I store leftover Crab Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, I preheat the oven to 350°F and bake them for 10–12 minutes until heated through. If using an air fryer, I heat them at 350°F for 5–6 minutes until crisp.

FAQs

What’s the best type of crab meat to use?

I usually use lump crab meat because it holds its shape and gives a nice texture. However, backfin crab works too and is more budget-friendly.

Can I make these ahead of time and freeze them?

Yes! I freeze the formed, breadcrumb-coated balls on a baking sheet until solid, then transfer them to a freezer bag. I bake them directly from frozen, adding a few extra minutes to the cooking time.

Do I have to fry them?

Not at all. I prefer baking them for a lighter version, and they still get nice and crunchy—no frying required.

What dipping sauce pairs well?

I love a simple lemon aioli, spicy remoulade, or tartar sauce. A squeeze of fresh lemon juice alone also brightens the flavor beautifully.

Can I prepare the mix without shaping and store it?

Absolutely. I keep the crab mixture in the fridge for up to a day before shaping and cooking. This saves time when guests arrive.

Conclusion

I’m always thrilled by how these Famous Crab Bombs bring together rich crab flavor and crunchy perfection in every bite. They’re ideal for entertaining or treating myself to something special. I hope they become a staple in my recipe box—and maybe yours too!

Famous Crab Bombs

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 Crab Bombs
Category: Appetizer
Method: Fry/Bake
Cuisine: American
Diet: Low Calorie

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Description

Crispy golden-brown crab cakes shaped into bite-sized balls, packed with tender lump crab meat and seasoned to perfection, ideal as appetizers or party snacks.

Instructions

In a large bowl, gently combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, egg, lemon zest, garlic powder, salt, and pepper until just combined.
Form mixture into small balls, about 1½ inches in diameter, and roll in additional panko breadcrumbs to coat evenly.
To Fry: Heat oil in skillet to 350°F. Fry Crab Bombs in batches until golden, about 2–3 minutes per side. Drain on paper towels.
To Bake: Arrange balls on parchment-lined baking sheet, lightly spray with cooking spray, and bake at 400°F for 15–20 minutes, or until crisp and golden.
Serve warm, accompanied by lemon wedges or your favorite dipping sauce.

Notes

For a spicy kick, add cayenne pepper or diced jalapeño to the crab mixture.
Insert a small cube of pepper jack cheese inside each ball for a cheesy center.
Substitute cilantro for parsley and add lime zest for a fresh herb twist.
Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven for 10–12 minutes or air fryer for 5–6 minutes.
Formed and breadcrumb-coated Crab Bombs can be frozen and baked directly from frozen, adjusting cooking time slightly.