Okay, so imagine the most indulgent crab cake you’ve ever had, but instead of being all flat and proper, it’s rolled into a perfect little ball and deep-fried until golden and crispy. These aren’t just crab cakes — they’re crab BOMBS, and they live up to the name. We’re talking chunks of sweet lump crab meat mixed with just enough creamy filling to hold it together, rolled in panko, and fried until they’re crispy outside and molten inside. One bite and you’ll understand why these things are famous. They’re the kind of appetizer that makes people stop talking mid-sentence and just… appreciate life.
Why You’ll Love This Recipe
- More crab than filler (the way it should be)
- Crispy exterior, creamy explosive center
- Perfect for parties or when you want to impress someone
- Easy to make ahead and fry when ready
- Restaurant-quality at home prices
- One bite and people will be asking for your secrets
- Freezes beautifully for future fancy moments
The Good Stuff You’ll Need
For the Crab Mixture:
- 1 lb lump crab meat (don’t cheap out here, it’s the star)
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 large egg
- 2 green onions, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (or more if you like heat)
- Salt and pepper to taste
For the Coating:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/4 cup regular breadcrumbs (for extra crunch)
For Frying:
- Vegetable oil for deep frying (about 6 cups)
- Or use an air fryer if you’re being health-conscious
The Sauce Game:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp lime juice
- 1 clove garlic, minced
For Serving:
- Lemon wedges
- Fresh parsley, chopped
- Extra Old Bay for dusting
Let’s Do This
Step 1: Crab Prep (The Important Part)
Gently pick through the crab meat to remove any shell pieces. Be thorough but gentle — we want chunks, not shreds.
In a large bowl, mix cream cheese, mayo, egg, green onions, lemon juice, Worcestershire, Old Bay, garlic powder, and cayenne.
Fold in the crab meat gently. Don’t overmix — we want it to stay chunky.
Season with salt and pepper. The mixture should hold together when squeezed but not be too wet.
Step 2: The Forming
Cover and chill the mixture for at least 30 minutes (this makes it easier to handle).
Using your hands or a small scoop, form into 1.5-inch balls. Don’t pack too tightly.
Place on a parchment-lined baking sheet and chill for another 15 minutes.
Step 3: Coating Station
Set up three shallow dishes: flour in one, beaten eggs in another, and mixed breadcrumbs in the third.
Roll each crab ball in flour, then egg, then breadcrumbs, pressing gently to help them stick.
Place coated bombs back on the baking sheet. Chill for 15 more minutes (this helps prevent them from falling apart).
Step 4: The Frying Action
Heat oil to 350°F in a deep pot or deep fryer.
Fry crab bombs in small batches (don’t overcrowd) for 2-3 minutes until golden brown.
Use a slotted spoon to remove and drain on paper towels.
Air Fryer Option: Spray bombs with cooking spray and air fry at 400°F for 8-10 minutes, turning halfway through.
Step 5: Sauce Magic
While bombs are frying, whisk together mayo, sweet chili sauce, sriracha, lime juice, and garlic.
Adjust spice level to your liking.
Step 6: Serve Like a Pro
Arrange on a platter with lemon wedges and the dipping sauce.
Dust with a little extra Old Bay and fresh parsley.
Serve immediately while they’re hot and crispy.
Serving Suggestions
Perfect as an appetizer with cocktails or wine.
Serve over a bed of mixed greens for a fancy salad.
Great alongside other seafood for a raw bar situation.
Pair with a crisp white wine or cold beer.
Switch It Up
Baked Version: Brush with melted butter and bake at 400°F for 15-20 minutes until golden.
Different Seafood: Mix in some cooked shrimp or lobster for variety.
Spice It Up: Add jalapeños or hot sauce to the mixture.
Herb It Up: Try fresh dill, chives, or parsley in the mixture.
Cheese Addition: A little sharp cheddar or gruyere adds richness.
Make-Ahead Tips
Form the bombs up to 24 hours ahead and keep refrigerated until ready to coat and fry.
Fully coated bombs can be frozen for up to 3 months. Fry straight from frozen, adding 1-2 minutes to cooking time.
The sauce can be made 3 days ahead and stored in the fridge.
Leftover cooked bombs reheat well in a 350°F oven for 5-7 minutes.
Questions People Actually Ask
Q: Can I use imitation crab? A: You can, but it won’t be nearly as good. Real crab meat is what makes these special.
Q: Why are my crab bombs falling apart? A: The mixture might be too wet, or you didn’t chill them long enough. Make sure to chill between each step.
Q: Can I make these gluten-free? A: Use gluten-free flour and breadcrumbs. The rest of the ingredients are naturally gluten-free.
Q: How do I know when the oil is ready? A: Use a thermometer for 350°F, or drop a small piece of bread in — it should sizzle and turn golden in about 30 seconds.
Q: Can I make them smaller for bite-size appetizers? A: Absolutely! Just reduce the frying time to 1-2 minutes for smaller bombs.
Q: What’s the best crab meat to use? A: Lump crab meat or jumbo lump if you’re feeling fancy. Avoid claw meat for this recipe.
Print
Famous Crab Bombs
- Total Time: 45 minutes
- Yield: 24 bombs 1x
Description
Okay, so imagine the most indulgent crab cake you’ve ever had, but instead of being all flat and proper, it’s rolled into a perfect little ball and deep-fried until golden and crispy. These aren’t just crab cakes — they’re crab BOMBS, and they live up to the name. We’re talking chunks of sweet lump crab meat mixed with just enough creamy filling to hold it together, rolled in panko, and fried until they’re crispy outside and molten inside. One bite and you’ll understand why these things are famous. They’re the kind of appetizer that makes people stop talking mid-sentence and just… appreciate life.
Ingredients
For the Crab Mixture:
- 1 lb lump crab meat (don’t cheap out here, it’s the star)
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 large egg
- 2 green onions, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (or more if you like heat)
- Salt and pepper to taste
For the Coating:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/4 cup regular breadcrumbs (for extra crunch)
For Frying:
- Vegetable oil for deep frying (about 6 cups)
- Or use an air fryer if you’re being health-conscious
The Sauce Game:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp lime juice
- 1 clove garlic, minced
For Serving:
- Lemon wedges
- Fresh parsley, chopped
- Extra Old Bay for dusting
Instructions
Gently pick through the crab meat to remove any shell pieces. Be thorough but gentle — we want chunks, not shreds.
In a large bowl, mix cream cheese, mayo, egg, green onions, lemon juice, Worcestershire, Old Bay, garlic powder, and cayenne.
Fold in the crab meat gently. Don’t overmix — we want it to stay chunky.
Season with salt and pepper. The mixture should hold together when squeezed but not be too wet.
Cover and chill the mixture for at least 30 minutes (this makes it easier to handle).
Using your hands or a small scoop, form into 1.5-inch balls. Don’t pack too tightly.
Place on a parchment-lined baking sheet and chill for another 15 minutes.
Set up three shallow dishes: flour in one, beaten eggs in another, and mixed breadcrumbs in the third.
Roll each crab ball in flour, then egg, then breadcrumbs, pressing gently to help them stick.
Place coated bombs back on the baking sheet. Chill for 15 more minutes (this helps prevent them from falling apart).
Heat oil to 350°F in a deep pot or deep fryer.
Fry crab bombs in small batches (don’t overcrowd) for 2-3 minutes until golden brown.
Use a slotted spoon to remove and drain on paper towels.
Air Fryer Option: Spray bombs with cooking spray and air fry at 400°F for 8-10 minutes, turning halfway through.
While bombs are frying, whisk together mayo, sweet chili sauce, sriracha, lime juice, and garlic.
Adjust spice level to your liking.
Arrange on a platter with lemon wedges and the dipping sauce.
Dust with a little extra Old Bay and fresh parsley.
Serve immediately while they’re hot and crispy.
Notes
Perfect as an appetizer with cocktails or wine.
Serve over a bed of mixed greens for a fancy salad.
Great alongside other seafood for a raw bar situation.
Pair with a crisp white wine or cold beer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~85 kcal
- Carbohydrates: ~4g3
- Protein: ~6g