Crab Bombs are bite-sized bundles of pure comfort. Loaded with sweet crab meat, creamy cheese, and savory seasonings, then wrapped and baked (or fried) until golden, they deliver big flavor in every bite. They’re perfect as an appetizer, party snack, or seafood treat when you want something impressive but easy.
Ingredients (H2)
Crab Filling (H3)
8 oz lump crab meat, drained and picked over
6 oz cream cheese, softened
1 cup shredded mozzarella or Monterey Jack
2 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
½ teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon chopped green onions or parsley
Black pepper, to taste
Wrapping Options (H3)
1 can refrigerated biscuit dough or crescent dough
(Wonton wrappers or puff pastry also work)
For Finishing (H3)
2 tablespoons melted butter
Optional: extra Old Bay or paprika for sprinkling
How to Make Crab Bombs (H2)
Step 1: Prepare the Filling (H3)
In a bowl, gently mix:
Cream cheese
Mozzarella cheese
Mayonnaise
Old Bay seasoning
Garlic powder
Lemon juice
Green onions
Fold in crab meat carefully to keep chunks intact.
Step 2: Assemble the Crab Bombs (H3)
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Flatten each piece of dough. Place a spoonful of crab filling in the center. Wrap dough around the filling and pinch tightly to seal, forming a ball.
Place seam-side down on the baking sheet.
Step 3: Butter & Season (H3)
Brush each bomb with melted butter. Sprinkle lightly with Old Bay or paprika for extra flavor and color.
Step 4: Bake (H3)
Bake for 15–20 minutes, or until golden brown and fully cooked.
Let cool slightly before serving—filling will be hot!
Serving Suggestions (H2)
Serve Crab Bombs with:
Garlic butter
Lemon aioli
Sweet chili sauce
Tartar sauce
Add lemon wedges for brightness.
Variations You’ll Love (H2)
🔥 Spicy Crab Bombs
Add diced jalapeños or a dash of hot sauce to the filling.
🧀 Extra Cheesy
Mix in sharp cheddar or pepper jack.
🥓 Bacon Crab Bombs
Add finely chopped cooked bacon to the filling.
🥐 Puff Pastry Version
Wrap filling in puff pastry for extra flaky layers.
Practical Tips for Success (H2)
Use lump or claw crab meat for best texture
Drain crab well to avoid soggy filling
Seal dough completely to prevent leaks
Don’t overfill—1 tablespoon per bomb is perfect
Serve warm for best flavor
Storage & Reheating (H2)
Refrigerate: Up to 2 days
Reheat: Oven or air fryer at 350°F (175°C)
Freeze (unbaked): Up to 1 month
Conclusion
🦀 Crab Bombs are crispy, creamy, and bursting with seafood flavor—exactly the kind of appetizer that makes people ask for the recipe. Whether baked or fried, classic or spicy, they’re guaranteed to be a hit at any gathering.