Sometimes, the simplest of recipes are the most delicious. These crab bombs can be made quickly, yet explode with flavor. They are great for a snack or as part of a meal. If you are a fan of crab meat, then this recipe is for you. The recipe can easily be doubled or even tripled to accommodate large parties. This is a recipe that I have modified from one that was shared on a recipe Facebook page. So let’s get started!
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Start by gathering all of your ingredients. I find it is best to not only get everything out but to measure them as well. This will ensure that nothing is missed in the process and that the correct amounts are added. Make sure to also preheat the oven to 350 degrees.
In a large mixing bowl, break apart the crab meat into desired sized pieces. Crab-flavored Pollock can easily be substituted into this recipe if you cannot find crab meat or it is too expensive. No one will know the difference! We prefer ours to be very small, so we use a food processor to make quick work of breaking up the meat. Add in breadcrumbs, Old Bay seasoning, and parsley, then mix well. Don’t be afraid to add more seasoning if you want a stronger flavor.
In a small bowl, combine the two eggs, Worcestershire sauce, and lemon juice. Using a whisk, mix until it is smooth.
Add the wet mixture to the bowl of crab. Stir together until thoroughly combined. If you left larger chunks of crab, you want to be careful at this stage as to not break them apart. The mixture should stick together but not be overly wet. Should you find that it is too wet, add in some more breadcrumbs.
Spray a mini muffin pan with non-stick spray or grease it with your favorite oil. Then, spoon in some of the mixture, packing it lightly into the tin. This will help the crab bombs hold their form after cooking. This recipe can make approximately 30-35 crab bombs.
Bake in the oven for approximately 30 minutes. Be sure to keep an eye on them as every oven is different. They should turn a nice golden brown along the edges when done.
Remove from oven and brush the tops with melted butter. This enhances the flavor. Allowing to cool before eating. These are best eaten while still warm, although they are also good when cold. They can be reheated in the microwave – though this all depends on if there are any left or not!
- 1 lb Crab meat or crab flavored Pollock
- 2 Eggs, beaten
- 2/3 cup of Panko breadcrumbs
- 1/2 Tbsp mustard
- 2 Tbsp lemon juice
- 2 Tbsp Parsley
- 1 tsp Old Bay seasoning
- 1 Tbsp Worcestershire sauce
- 1-2 Tbsp butter, melted
- Preheat oven to 350 degrees.
- Break up crab meat into a large bowl. Make sure to remove any shell fragments.
- Add in breadcrumbs, Old Bay seasoning, and parsley. Mix to combine.
- In a small bowl, combine eggs, mustard, lemon juice and Worcestershire sauce. Mix with a whisk until smooth.
- Add the wet mixture into the bowl with the crab mixture. Stir until crab mixture is thoroughly coated. The mixture should stick together but not be overly wet. If it is too wet, add a bit more breadcrumbs to the mixture.
- Spray a mini muffin tin with non-stick spray. Scoop in a spoonful of mixture and press lightly into the muffin tin.
- Bake for about 30 minutes.
- Brush with melted buttle and then allow to cool.