Crab Bombs

Crab bombs

Crab Bombs

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.

Crab bomb ingredients

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!

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees.
  2. Break up crab meat into a large bowl. Make sure to remove any shell fragments.
  3. Add in breadcrumbs, Old Bay seasoning, and parsley. Mix to combine.
  4. In a small bowl, combine eggs, mustard, lemon juice and Worcestershire sauce. Mix with a whisk until smooth.
  5. 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.
  6. Spray a mini muffin tin with non-stick spray. Scoop in a spoonful of mixture and press lightly into the muffin tin.
  7. Bake for about 30 minutes.
  8. Brush with melted buttle and then allow to cool.

20 Comments

  1. Avatar

    Oh, these look so good! I love crab and this looks like a simple way to incorporate it. Can’t wait to try!

    1. Avatar
      Author

      They are so good. Hope you enjoy them!

    1. Avatar
      Author

      They are super tasty.

    1. Avatar
      Author

      They are so good. I find being organized like this is the best way to tackle a recipe because otherwise, I might leave out ingredients and that doesn’t always go well.

  2. Avatar

    These look great.. I’ve actually never had a crab cake but I’ve always wanted to try one lol

    1. Avatar
      Author

      Oh you have to try them then! So tasty and super easy to make!

  3. Avatar

    These look absolutely delicious! I may have to make them as my boyfriend absolutely loves fish! x

    1. Avatar
      Author

      I’m sure he would love it if you made them! I bet you would love them too!

  4. Avatar

    These look delicious! I think I’m definitely going to have to make these and I love recipes that don’t have way too many ingredients 🙂 This one is ideal!x

    1. Avatar
      Author

      Definitely give them a try. I agree some recipes have way too many ingredients, but this one has a nice amount.

  5. Avatar

    I’ve been stuck in a dinner rut – these look like a fun way to change things up. Can’t wait to try. Thanks!

    1. Avatar
      Author

      Hope you enjoy them!

  6. Avatar

    Oh these look great! Will definitely try and make these in the next week or so. Thanks for sharing!

    1. Avatar
      Author

      Hope you enjoy them!

  7. Avatar

    I have attempted crabcakes before – though we have to use imitation crab thanks to a shellfish allergy but, I have never thought of packing them into a muffin tin to keep the shape. Great Idea!

    1. Avatar
      Author

      We exclusively use imitation crab because it’s much cheaper than crab meat. The muffin tin makes all the difference in helping them keep their shape, plus they turn out perfectly bite-sized.

  8. Avatar

    They look incredible! Love the photos, they really help when sharing a recipe! I am so adding this to my recipe box!!?

    1. Avatar
      Author

      Thanks. I also find that photos help when trying out a new recipe. Hope you enjoy them!

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