What are crab bombs made of?

Crab bombs are made primarily of jumbo lump crab meat , with minimal filler like mayonnaise, mustard, Old Bay seasoning, and sometimes a small amount of breadcrumbs to bind. They're shaped into large balls and baked with butter for a moist, flavorful result.

What’s the difference between crab cakes and crab bombs?

The biggest difference is in the shape and filler . Crab cakes are flat, often pan-fried, and contain more breadcrumbs. Crab bombs are large, round, and almost 100% crab , baked with very little filler for a richer bite.

Can I use canned crab meat for crab bombs?

Yes — but for best results, choose high-quality canned jumbo lump or backfin crab . Drain well and gently check for shells. Fresh or pasteurized refrigerated crab is ideal for texture and flavor.

Are crab bombs spicy?

Not by default, but you can easily spice them up by adding: Hot sauce Cayenne pepper Cajun seasoning Customize the heat level to suit your taste! 🔥

Can crab bombs be made ahead of time?

Absolutely. Make the mixture and shape into balls Cover and refrigerate for up to 24 hours before baking They actually hold their shape better this way!

Are crab bombs gluten-free?

They can be! Use gluten-free breadcrumbs or skip the binder altogether if the mixture holds without it Always check labels on mustard and Worcestershire sauce to be safe

Crab Bombs Recipe – Juicy, Buttery Seafood Made Easy

Description

This crab bombs recipe brings restaurant-level seafood right into your kitchen. Packed with jumbo lump crab meat, baked in butter, and seasoned with Old Bay, these rich and tender crab bombs have almost no filler — just pure coastal flavor. Perfect for holidays, seafood lovers, and dinner parties.

Ingredients

Scale

Main Ingredients:

1 lb jumbo lump crab meat
¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tbsp chopped parsley
2–3 tbsp breadcrumbs (optional)
1 egg (optional for binding)
2 tbsp melted butter (for brushing)

Optional Add-ins:

½ tsp garlic powder
1 tsp lemon zest
Dash of hot sauce or cayenne
Salt & pepper to taste

To Serve:

Lemon wedges
Extra melted butter
Fresh herbs

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish or ramekins.
In a large bowl, combine mayo, mustard, Worcestershire, Old Bay, parsley, and optional spices.
Gently fold in crab meat to avoid breaking up lumps.
Add breadcrumbs only if needed to help the mixture hold. Optionally, add egg.
Form into 4–6 large balls and place in baking dish.
Brush generously with melted butter.
Bake 20–25 minutes, or until golden on top. Broil the last 1–2 minutes for crispiness.
Serve hot with lemon wedges and more melted butter.

Notes

Handle crab meat gently to keep lumps whole.
Mixture can be made ahead and chilled overnight.
Broil briefly for crispy tops.
Use ramekins for a fancy, mess-free presentation.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 large crab bomb
Calories: 230 kcal
Sugar: 1g
Sodium: 420mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 20g
Cholesterol: 100mg