Crab Bombs
Delightful small bites made with fresh crab meat, cream cheese, and a perfect blend of seasonings, these crab bombs bring the taste of the sea to any gathering.
Ingredients
Crab Bomb Ingredients
- 1 pound crab meat Fresh crab meat is ideal for flavor.
- 1 cup breadcrumbs Gluten-free breadcrumbs can be used as a substitute.
- ½ cup cream cheese Reduced-fat cream cheese can be used.
- ¼ cup mayonnaise Plant-based mayonnaise can be substituted.
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions For added flavor and color.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine crab meat, breadcrumbs, cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix thoroughly until all the ingredients are nicely blended.
- Fold in the chopped green onions.
- Scoop out portions of the mixture and roll them into small balls, about 1.5 inches in diameter.
- Place the crab balls on a baking sheet lined with parchment paper.
Cooking
- Bake for 15-20 minutes, keeping an eye on them until golden brown and firm to the touch.
- Remove from the oven and let them cool for a few minutes before serving.
- Transfer the crab bombs to a serving platter and serve warm with your favorite dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, place uncooked crab bombs on a baking sheet, freeze until solid, and then transfer to a freezer bag.