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.
Ingredients
- 1 lb lump crab meat
- 1 cup panko breadcrumbs (plus extra for coating)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 2 green onions, finely sliced
- 1 large egg
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Oil for frying, or cooking spray for baking
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.
Nutrition
- Serving Size: 3 Crab Bombs
- Calories: 210
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 85 mg
