Famous Crab Bombs
Creamy, savory, and utterly irresistible, Famous Crab Bombs are bite-sized comfort food that disappears quickly. 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.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
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)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking sheet lightly with butter or nonstick spray.
- 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. 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.
- 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.
- Drizzle the tops with the melted butter to help them brown and develop a light crisp.
- Bake in the preheated oven for 12–15 minutes, or until the outside is golden brown and the centers are hot and set.
- Remove from the oven and let them cool for a minute. Garnish with chopped parsley if desired and serve warm.
Notes
Store leftover Crab Bombs in an airtight container in the refrigerator for up to 3 days. For 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.