Crispy Garlic Butter Crab Bombs
Crispy Garlic Butter Crab Bombs
Ingredients
For the Crab Bombs
- 1 lb lump crab meat, drained and checked for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- to taste salt
- to taste black pepper
For the Crispy Coating
- 3/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons melted butter
For the Garlic Butter
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes, optional
For Serving
- as needed fresh parsley, for garnish
- as needed lemon wedges, for serving
Instructions
- 1
Gently pat the lump crab meat dry with paper towels to remove excess moisture. In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, 2 tablespoons of finely chopped fresh parsley, and 1 tablespoon of fresh lemon juice. Season with salt and black pepper to taste.
⏱️ 5 min
- 2
Add the dried crab meat, 1/2 cup of panko breadcrumbs, and 2 tablespoons of grated Parmesan cheese to the bowl with the wet ingredients. Fold the mixture gently to combine, being careful not to break up the large pieces of crab meat too much.
⏱️ 5 min
- 3
Divide the crab mixture into approximately 10 to 12 equal portions. Gently shape each portion into a compact ball. Place the shaped crab bombs on a plate or baking sheet and refrigerate for 20 to 30 minutes. This chilling step helps them firm up and hold their shape during cooking.
⏱️ 5 min
- 4
While the crab bombs are chilling, prepare the crispy coating. In a shallow bowl, combine the 3/4 cup of panko breadcrumbs, 1/4 cup of grated Parmesan, and 2 tablespoons of melted butter. Mix well until the breadcrumbs are evenly coated.
⏱️ 5 min
- 5
Remove the chilled crab bombs from the refrigerator. Gently roll each crab bomb in the prepared breadcrumb mixture, pressing lightly to ensure the coating adheres well to the surface.
⏱️ 5 min
- 6
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Arrange the coated crab bombs on the prepared baking sheet, leaving a little space between each.
⏱️ 5 min•🌡️ 425
- 7
Bake the crab bombs for 15 to 18 minutes, or until they are heated through and deeply golden brown and crispy on the outside. For an extra-crispy crust, you can broil them for 1 to 2 minutes at the very end, watching carefully to prevent burning.
⏱️ 18 min•🌡️ 425
- 8
While the crab bombs are baking, prepare the garlic butter. In a small saucepan, melt 1/4 cup of butter over medium-low heat. Add the minced garlic and cook for about 30 to 60 seconds, until fragrant but without browning. Stir in 1 tablespoon of lemon juice, 1 tablespoon of finely chopped fresh parsley, and the optional 1/4 teaspoon of red pepper flakes.
⏱️ 5 min
- 9
Once the crab bombs are out of the oven, spoon the warm garlic butter generously over them. Garnish with extra fresh parsley and serve immediately with lemon wedges on the side for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Butter Crab Bombs
For the Crab Bombs
- 1 lb lump crab meat, drained and checked for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- to taste salt
- to taste black pepper
For the Crispy Coating
- 3/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons melted butter
For the Garlic Butter
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes, optional
For Serving
- as needed fresh parsley, for garnish
- as needed lemon wedges, for serving
Instructions
- 1
Gently pat the lump crab meat dry with paper towels to remove excess moisture. In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, 2 tablespoons of finely chopped fresh parsley, and 1 tablespoon of fresh lemon juice. Season with salt and black pepper to taste.
⏱️ 5 min - 2
Add the dried crab meat, 1/2 cup of panko breadcrumbs, and 2 tablespoons of grated Parmesan cheese to the bowl with the wet ingredients. Fold the mixture gently to combine, being careful not to break up the large pieces of crab meat too much.
⏱️ 5 min - 3
Divide the crab mixture into approximately 10 to 12 equal portions. Gently shape each portion into a compact ball. Place the shaped crab bombs on a plate or baking sheet and refrigerate for 20 to 30 minutes. This chilling step helps them firm up and hold their shape during cooking.
⏱️ 5 min - 4
While the crab bombs are chilling, prepare the crispy coating. In a shallow bowl, combine the 3/4 cup of panko breadcrumbs, 1/4 cup of grated Parmesan, and 2 tablespoons of melted butter. Mix well until the breadcrumbs are evenly coated.
⏱️ 5 min - 5
Remove the chilled crab bombs from the refrigerator. Gently roll each crab bomb in the prepared breadcrumb mixture, pressing lightly to ensure the coating adheres well to the surface.
⏱️ 5 min - 6
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Arrange the coated crab bombs on the prepared baking sheet, leaving a little space between each.
⏱️ 5 min•🌡️ 425 - 7
Bake the crab bombs for 15 to 18 minutes, or until they are heated through and deeply golden brown and crispy on the outside. For an extra-crispy crust, you can broil them for 1 to 2 minutes at the very end, watching carefully to prevent burning.
⏱️ 18 min•🌡️ 425 - 8
While the crab bombs are baking, prepare the garlic butter. In a small saucepan, melt 1/4 cup of butter over medium-low heat. Add the minced garlic and cook for about 30 to 60 seconds, until fragrant but without browning. Stir in 1 tablespoon of lemon juice, 1 tablespoon of finely chopped fresh parsley, and the optional 1/4 teaspoon of red pepper flakes.
⏱️ 5 min - 9
Once the crab bombs are out of the oven, spoon the warm garlic butter generously over them. Garnish with extra fresh parsley and serve immediately with lemon wedges on the side for squeezing.
⏱️ 2 min