Description
Delicious crab bombs made with lump crab meat and a creamy cheese filling, baked to golden perfection.
Ingredients
Scale
- 1 pound lump crab meat
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Cooking spray or oil for baking
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the lump crab meat, cream cheese, shredded cheddar cheese, green onions, Worcestershire sauce, garlic powder, Old Bay seasoning, and black pepper. Gently mix until well combined.
- Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter.
- Place the panko breadcrumbs in a shallow dish and roll each crab ball in the breadcrumbs until fully coated.
- Arrange the crab bombs on a baking sheet lined with parchment paper and drizzle or spray with cooking oil.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and heated through.
- While the crab bombs are baking, mix the mayonnaise and lemon juice in a small bowl to create a dipping sauce.
- Serve the crab bombs hot with the dipping sauce on the side.
Notes
- For a spicier kick, add a teaspoon of hot sauce to the crab mixture.
- If you prefer a lower-carb option, substitute the panko breadcrumbs with crushed pork rinds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 60mg