Famous Crab Bombs

Here’s a clear, classic recipe for Famous Crab Bombs — crispy on the outside, tender and cheesy on the inside:

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Famous Crab Bombs

Ingredients (Makes 12–14)

• 1 lb (450 g) lump crab meat, drained and picked over

• 1 cup shredded cheddar cheese

• 4 oz cream cheese, softened

• 1/4 cup mayonnaise

• 2 green onions, finely chopped

• 1 tsp Dijon mustard

• 1/2 tsp Old Bay seasoning (or to taste)

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 cup panko breadcrumbs

• 2 eggs, beaten

• Vegetable oil for frying

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Instructions

1. Prepare the Filling

1. In a large bowl, combine crab meat, cheddar cheese, cream cheese, mayonnaise, green onions, Dijon mustard, Old Bay seasoning, salt, and pepper.

2. Mix gently until well combined.

2. Form the Bombs

1. Scoop about 2 tablespoons of the mixture and shape into small balls.

2. Roll each ball in the beaten eggs, then coat with panko breadcrumbs.

3. Place on a baking sheet and refrigerate for 15–20 minutes to firm up.

3. Fry the Crab Bombs

1. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

2. Fry the crab bombs in batches until golden brown and crispy, about 3–4 minutes.

3. Remove with a slotted spoon and drain on paper towels.

4. Serve

• Serve hot with cocktail sauce, tartar sauce, or a spicy aioli.

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Tips

• Baking option: Bake at 400°F (200°C) for 15–20 minutes, turning halfway, for a lighter version.

• Make-ahead: Form balls and freeze before coating. Fry directly from frozen, adding 1–2 minutes to cooking time.

• For extra flavor, add a pinch of cayenne pepper or chopped fresh parsley to the mixture.

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I can also provide a cheesy crab bomb dip version that’s oven-baked and easy for parties. Do you want that version too?