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