Name: Famous Crab Bombs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb lump crab meat (picked over for shells and lumps separated if needed); 4 oz cream cheese (softened to room temperature); 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tsp garlic powder; 1/2 tsp Old Bay seasoning; 1 large egg (beaten); 2 tbsp melted butter; Chopped parsley (for garnish (optional))

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Creamy, savory, and utterly irresistible, Famous Crab Bombs are the kind of bite-sized comfort food that disappears the second you set them down. These little parcels of lump crab, melted cheeses, and Old Bay seasoning bake up golden and slightly crisp on the outside while staying lusciously soft inside — perfect for family nights, parties, or a cozy weeknight treat. Fun fact: many coastal cooks started making crab-stuffed bites as a way to turn fresh crab meat into a shareable appetizer at gatherings. If you love easy recipes that deliver big flavor with minimal fuss, these are for you.

For readers who enjoy playful dessert bombs, try a contrasting sweet option like Cherry Pie Bombs later — they’re a fun way to keep experimenting with “bomb” style snacks. This crab version stands out for its simplicity, quick prep, and universal crowd appeal. Ready to try them? Let’s dive in and make something delicious.

What is Famous Crab Bombs?

So why call them Crab Bombs? Is it explosive flavor or just a cheeky name to get folks to bite? Think of these as flavor bombs — concentrated pockets of creamy crab goodness that explode with taste the moment you sink your teeth in. Rumor has it the name caught on when someone joked that “these will blow your socks off,” and the label stuck. Who can resist a recipe with a little attitude?

They’re playful, bold, and approachable — and yes, they prove that “the way to a man’s heart is through his stomach.” Want to impress someone tonight? These are a sneaky, delicious route. Try them and tell your friends why the name fits so well.

Why You’ll Love This:

There are three big reasons these Crab Bombs become instant favorites. First, the texture contrast is heavenly: creamy crab and melted cheeses sit inside a golden, slightly crisp shell — rich, comforting, and satisfying. Second, making them at home saves money compared to ordering similar appetizers at restaurants; you control portions and quality without a big bill. Third, the flavor profile — lump crab, garlic, Old Bay, and a touch of Parmesan — is classic and crowd-pleasing; simple toppings like parsley or a squeeze of lemon lift the whole bite.

If you enjoyed our brownie-style snack ideas like Chocolate Chip Cookie Dough Brownie Bombs, these savory Crab Bombs will show you how versatile the “bomb” concept can be. Grab your bowl — you’ll want to make a batch tonight.

How to Make:

Quick Overview

This recipe is delightfully simple: mix the crab and cheeses, form into balls, and bake until golden. The standout element is the creamy center that stays tender while the exterior takes on a light crisp from baking and a drizzle of butter. Preparation and cooking time are short: about 10 minutes to mix and form, and 12–15 minutes to bake — roughly 25 minutes from start to finish.

Ingredients

1 lb lump crab meat, picked over for shells and lumps separated if needed
4 oz cream cheese, softened to room temperature
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp Old Bay seasoning
1 egg, beaten
2 tbsp melted butter
Chopped parsley for garnish (optional)

Directions

Preheat your oven to 375°F (190°C). Grease a baking sheet lightly with butter or nonstick spray so the crab balls won’t stick.
In a large bowl, add the lump crab meat. Gently break up any large chunks with a fork but try to keep small lump pieces for texture.
Add the softened cream cheese to the bowl. Using a spoon or clean hands, combine the cream cheese with the crab until mostly smooth.
Add the shredded mozzarella and grated Parmesan. Sprinkle in the garlic powder and Old Bay seasoning. Pour in the beaten egg.
Mix everything together thoroughly so the cheeses and seasonings evenly coat the crab meat. The mixture should be sticky enough to hold together; if too wet, add a tablespoon more Parmesan.
Using your hands, form the mixture into small, walnut-sized balls (about 1 to 1.5 inches). Place each ball on the prepared baking sheet, leaving a little space between them.
Drizzle the tops with the melted butter to help them brown and develop a light crisp. For an even crust, you can brush them gently with the butter.
Bake in the preheated oven for 12–15 minutes, or until the outside is golden brown and the centers are hot and set. Avoid overbaking to keep the interior creamy.
Remove from the oven and let them cool for a minute. Garnish with chopped parsley if desired and serve warm.

Famous Crab Bombs

What to Serve With:

A bright, crisp green salad with lemon vinaigrette to cut the richness.
A bowl of chilled tomato bisque or corn chowder for a comforting pairing.
Dipping sauces like lemon aioli, garlic butter, or a classic cocktail sauce.
Light sides such as steamed asparagus, roasted fingerling potatoes, or crusty bread to mop up any melty cheese.
For drinks, a crisp Sauvignon Blanc, a light lager, or sparkling water with lemon complements the flavors.

Top Tips for Perfecting:

Use lump crab meat for the best texture. If you only have canned crab, drain it thoroughly and pat dry.
Soften the cream cheese to room temperature to blend smoothly without lumps.
Don’t overwork the crab when mixing; gentle folding keeps lumps intact for better bite.
If the mixture feels too loose, add a tablespoon of breadcrumbs or extra Parmesan to bind.
For extra color and a little crunch, sprinkle panko on top before baking and spray with a touch of oil.
Avoid overbaking — 12–15 minutes is usually enough; the centers should remain creamy.

Storing and Reheating Tips:

Refrigeration: Store leftover Crab Bombs in an airtight container in the refrigerator for up to 3 days.
Freezing: Arrange cooked and cooled Crab Bombs on a baking sheet to freeze individually for 1–2 hours, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and the exterior regains some crispness. Avoid microwaving when possible, as it can make the texture soggy.

FAQs

Can I use canned crab meat instead of lump crab?
Yes. If using canned crab, drain and pat it dry with paper towels to remove excess moisture. The texture will be slightly different but still tasty.

Can these be made ahead of time?
You can form the balls and refrigerate them, covered, for up to 24 hours before baking. For longer storage, freeze them on a tray then store in a sealed bag.

Are there good substitutes for cream cheese?
You can try mascarpone for a richer flavor or a soft goat cheese for a tangy twist, but texture and taste will change slightly.

How can I make these spicy?
Add a pinch of cayenne or some finely chopped jalapeño to the mixture, or serve with a spicy remoulade.

Can I make these dairy-free?
It’s tricky because the cheeses give creaminess and structure. Using dairy-free cream cheese and a vegan mozzarella alternative can work, though texture will differ.

Conclusion

Famous Crab Bombs are one of those recipes that feel indulgent yet are fast and simple to make — perfect for sharing, snacking, or turning into a weeknight showstopper. They combine creamy crab and melted cheeses with warming seasoning to create a bite that’s both comforting and elegant. Whether you’re feeding a crowd or treating yourself, this recipe is forgiving, quick, and reliably delicious. For more variations and inspiration, check out this classic version at Famous Crab Bombs Classic with Lump Crab Meat – Yummy Tasting and a flavorful take at Famous Crab Bombs – Easy Recipe That’s Big on Real Flavor. Give them a try and share the result — they’re best enjoyed hot and in good company.