Crispy Garlic Butter Crab Bombs
These Crispy Garlic Butter Crab Bombs are packed with sweet, tender crab meat and coated in a golden, crunchy Parmesan-panko crust. Baked until deeply golden and finished with warm garlic herb butter, they make an impressive appetizer, seafood dinner, or party favorite.
Equipment
- large mixing bowl For preparing the crab mixture.
- Shallow bowl For preparing the crispy breadcrumb coating.
- baking sheet For baking the crab bombs.
- parchment paper For lining the baking sheet.
- small skillet For preparing the garlic butter.
Ingredients
- 1 lb lump crab meat, drained and checked for shells
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 large egg
- 2 tbsp grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- salt and black pepper, to taste
- ¾ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 2 tbsp melted butter
Instructions
- Gently pat the crab meat dry. In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, paprika, parsley, and lemon juice. Fold in the crab meat, ½ cup panko, and Parmesan. Mix gently so the large pieces of crab remain intact.
- Divide the mixture into approximately 10–12 portions and gently shape each into a compact ball. Refrigerate for 20–30 minutes. This helps them hold together while cooking.
- Combine ¾ cup panko, Parmesan, and melted butter in a shallow bowl. Gently roll each chilled crab bomb in the breadcrumb mixture, pressing lightly so the coating sticks.
- Preheat oven to 425°F (220°C). Arrange the crab bombs on a parchment-lined or lightly greased baking sheet. Bake for 15–18 minutes, or until heated through and deeply golden on the outside. Broil for 1–2 minutes at the end if you want an extra-crispy crust.
- While the crab bombs bake, melt butter over medium-low heat. Add garlic and cook for about 30–60 seconds until fragrant without browning it. Stir in lemon juice, parsley, and optional red pepper flakes.
- Spoon the warm garlic butter generously over the freshly baked crab bombs. Garnish with extra parsley and serve immediately with lemon wedges.
Notes
Refrigerate the shaped crab bombs for 20–30 minutes before coating and baking so they hold together. Broil for 1–2 minutes at the end for an extra-crispy crust if desired. Serve immediately with lemon wedges.