Baked Crab Bombs

Ingredients

Seafood and Dairy
Use the best available crab you can source for texture and flavor. Lump crab gives large flakes and the best mouthfeel; backfin or claw crab can be used if lump is unavailable.

• 8 oz lump crab meat, picked free of shells
• 4 oz cream cheese, softened to room temperature
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 large egg yolk (for the filling)

Aromatics, Binder & Crunch
Balance moist cream cheese with a binder and textural crunch to keep bombs cohesive and crisp on the outside. Salt and acid brighten the crab flavor.

• 2 tbsp finely chopped green onions or chives
• 1 clove garlic, minced
• 2 tbsp finely chopped celery (optional for crunch)
• 1 tsp Dijon mustard
• 1 tsp Old Bay or seafood seasoning
• 1 tsp lemon zest + 1 tsp fresh lemon juice
• 1/3 cup panko breadcrumbs for the filling

Coating and Finish
Choose a coating that bakes to a golden, crunchy shell without deep-frying. Use an egg wash to promote even browning.

• 1 cup panko breadcrumbs for exterior coating
• 2 large eggs beaten for dredging
• Optional: 4–6 sheets phyllo or 8 oz puff pastry for an alternative wrapper
• Salt and freshly ground black pepper to taste

Serving
Have sauces ready: a lemon-herb aioli, spicy remoulade, or simple tartar sauce complement the crab’s sweetness. Garnish with fresh herbs and lemon wedges.

Equipment

Essential tools
A few precise tools save time and ensure uniform crab bombs that bake evenly. Use tools that allow gentle handling to preserve crab flake structure.

• Baking sheet with rim to catch crumbs and drips
• Silicone baking mat or parchment paper for even release
• Mixing bowls: one for crab filling, one shallow for dredging
• Small offset spatula or spoon for portioning filling
• Cookie scoop (1.5–2 tbsp) for consistent sizing
• Pastry brush for egg wash
• Thermometer to confirm oven temperature and internal doneness

Optional for alternative wrappers
Phyllo and puff pastry require gentle handling and a cooler workspace; chill dough briefly before working to avoid tearing.

• Rolling pin and bench scraper (if using puff pastry)
• Sharp kitchen shears for trimming phyllo or pastry
• Cooling rack to keep finished bombs crisp instead of steaming on a plate

Safety and quality
Keep crab cold until mixing and work quickly to minimize time at room temperature. Use fresh crab within 1–2 days of purchase or properly thawed frozen crab that was kept cold. Maintain a clean work surface to avoid cross-contamination.

Crab Filling Preparation

Texture and moisture control
Aim for a filling that is moist enough to bind but not so wet that it falls apart or makes the coating soggy. Room-temperature cream cheese blends smoothly with crab without overworking the meat.
Step-by-step mixing:

1. In a medium bowl, combine softened cream cheese and melted butter until smooth using a spatula to minimize crushing crab flakes.
2. Fold in the crab meat gently to maintain large flakes; do not overmix.
3. Add Dijon, lemon zest, lemon juice, Old Bay, minced garlic, and green onions. Mix just until evenly distributed.
4. Add 1/3 cup panko to absorb excess moisture; if filling is still loose, add up to 2 tbsp more panko, 1 tbsp at a time.
5. Taste and adjust seasoning: add salt sparingly—crab can be naturally salty; increase lemon for brightness or more Dijon for tang.

Chilling and portioning
Chill the filling for at least 20–30 minutes to firm up the cream cheese and make portioning easier. Use a cookie scoop for consistent size; pressing gently to form tight balls prevents gaps that cause crumb loss during baking.
If using alternative binders: swap 1 tbsp mayonnaise for cream cheese for a lighter texture; for gluten-free, use crushed rice crackers or gf panko.

Assembly and Wrapping

Portioning and shaping
Work with chilled filling and dry hands or lightly oiled fingertips to shape neat balls. A consistent size ensures uniform baking and visual presentation.
Assembly method for panko exterior:

1. Prepare three stations: flour (or fine panko), beaten egg, and exterior panko breadcrumbs.
2. Lightly dust each crab ball in flour or fine dry panko, then dip in beaten egg, and roll in panko until fully coated.
3. Place on a lined baking sheet, seam side down if using pastry or phyllo; use a chilled sheet for best results.
4. For phyllo or puff pastry: roll filling into balls, place in center of square, fold edges up and seal with cold egg wash; chill before baking to keep pastry layers distinct.

Sealing tips to prevent leakage
Press firmly at the seams when using pastry; if using panko coating, ensure the egg wash fully covers the filling so crumbs adhere. For extra hold, double-coat with a second egg-panko dip, chilling between coats.
Spacing and sheet prep
Arrange crab bombs at least 1 inch apart to allow even hot air circulation; do not overcrowd. Use a light spray of oil on top or brush with melted butter for deeper color and to help crumbs brown evenly.

Baking: Time, Temperature and Texture

Oven settings and placement
Preheat the oven to 400°F (200°C) for a crisp, golden exterior while ensuring the interior heats through without drying. Use middle rack for even browning and rotate the pan halfway through baking for consistent color.
Baking times
Exact time varies by size and wrapper: smaller 1.5 tbsp bombs bake in 12–15 minutes; larger or pastry-wrapped bombs need 16–22 minutes. Watch for a deep golden crust and bubbling edges of the filling as indicators.
Internal doneness
Crab is already cooked when purchased; the goal is to heat the interior to serving temperature without overcooking. Aim for an internal temperature of 140–145°F (60–63°C) if measuring with a probe inserted into the center. Do not exceed 150°F to avoid a chalky texture.
Crispness tips
For maximum crispness: brush tops with melted butter or oil before baking, and finish under the broiler for 30–60 seconds if color needs boost—watch closely to avoid burning. Use convection mode if available and reduce time by 10–15% while monitoring browning.
Cooling and serving
Let baked crab bombs rest 3–5 minutes on a cooling rack to firm the filling and avoid scalding mouths; this short rest also helps maintain crispness by allowing steam to escape rather than condense under the crust.

Sauces, Garnishes and Serving Suggestions

Sauce pairings
Choose sauces that provide acidity, heat, or herbal brightness to balance the richness of cream cheese and crab. Prepare sauces ahead to serve immediately with hot bombs.

• Lemon-Herb Aioli: mayonnaise or yogurt base, minced garlic, lemon juice, chopped parsley, salt and pepper.
• Spicy Remoulade: mayonnaise, Dijon, chopped pickles, capers, smoked paprika, hot sauce to taste.
• Sweet Chili Glaze: mix reduced sweet chili sauce with lime juice and a touch of fish sauce for umami.

Garnishes and plating
Finish with microgreens or finely chopped chives for color and a squeeze of lemon to brighten each bite. For a composed plate, serve 3–4 bombs per person with sauce on the side and a crisp salad to cut richness.
Pairings
Accompaniments: a dry sparkling wine, crisp lager, or a bright Sauvignon Blanc complement the crab’s sweetness. For non-alcoholic options, iced green tea with lemon or sparkling water with citrus keeps the palate refreshed.
Portioning for events
Plan 3–4 crab bombs per person for hors d'oeuvres or 6–8 as part of a larger appetizer spread. Keep extra sauce warm in small servers; replenish presentation trays with a single layer and brief reheating if necessary to preserve crispness.

Storage, Make-Ahead and Reheating

Make-ahead strategies
You can prepare filling and partially assemble ahead to streamline serving on event day. Chill filling, shape into balls, and keep coated bombs on a tray covered tightly for up to 24 hours prior to baking. If using phyllo or puff pastry, assemble and refrigerate no more than 2 hours to avoid sogginess; for longer holds, freeze on a tray then transfer to a sealed container.
Freezing and thawing
Freeze assembled, uncooked crab bombs on a lined sheet until solid, then transfer to airtight bags for up to 1 month. Bake from frozen—add 3–6 minutes to baking time and bake at 400°F, checking internal temperature. For best texture, do not thaw fully before baking as this can create soggy crumbs.
Refrigeration
Store leftover baked bombs in an airtight container in the refrigerator for up to 2 days. Reheat to maintain texture: place on a wire rack over a baking sheet and reheat at 350°F for 8–12 minutes until warmed through and exterior regains crispness. Avoid microwaving, which will soften the coating and make the filling rubbery.
Safety
Consume refrigerated leftovers within recommended time to minimize risk of seafood spoilage. Reheat to at least 140°F and use within the next meal to ensure quality and safety.

FAQs

Are baked crab bombs made with cooked crab?
Yes. Use fully cooked lump or picked crab meat; raw crab is not appropriate for this recipe. The baking step heats the filling and crisps the exterior rather than cooking raw crab.
Can I make crab bombs gluten-free?
Yes. Substitute gluten-free panko or crushed gluten-free crackers for both the filling binder and exterior coating. Confirm all packaged ingredients are labeled gluten-free.
How do I prevent the filling from leaking?
Chill the filling before coating, press seams tightly if using pastry, and ensure the egg wash fully seals the exterior. Double-coating and chilling between coats also reduces leakage.
What is the best size for crab bombs?
A 1.5–2 tablespoon (about 20–30 g) portion balances a single-bite experience with a satisfying interior. Uniform scoops bake more consistently.
Can I substitute canned crab?
Canned crab works in a pinch; drain thoroughly and gently flake to avoid fine particles that change texture. Adjust salt because canned crab can be saltier than fresh lump.
How do I keep them crispy after baking?
Cool on a wire rack to avoid trapped steam, serve within an hour, and avoid stacking. If holding for service, keep in a low oven (200°F) on a rack set over a tray to maintain warmth without steaming.
Can I make them ahead for a party?
Yes. Assemble and freeze unbaked bombs; bake from frozen adding a few extra minutes. Alternatively, assemble and refrigerate for up to 24 hours before baking. Always maintain cold chain for seafood safety.