Famous Crab Bombs
Famous Crab Bombs are delicious bites packed with succulent crab meat, perfect for gatherings and easy to prepare, combining creamy textures with a satisfying crunch.
Ingredients
Crab Bomb Mixture
- 1 lb lump crab meat tender and sweet
- 4 oz cream cheese softened to creamy perfection
- 1/4 cup mayonnaise rich and velvety
- 1 large egg provides moisture and binding
- 2 green onions finely chopped for freshness
- 1 tbsp fresh lemon juice for zest
- 1 tsp Worcestershire sauce adds depth of flavor
- 1 tsp Old Bay seasoning classic seafood complement
- 1/2 tsp garlic powder for aromatic warmth
- 1/4 tsp cayenne pepper for a slight kick
- Salt and pepper to taste
Coating
- 1/2 cup all-purpose flour for dredging
- 2 large eggs beaten, to help coating adhere
- 2 cups panko breadcrumbs for a delightful crunch
- 1/4 cup regular breadcrumbs for texture
- Vegetable oil for deep frying
Dipping Sauce
- 1/2 cup mayonnaise for dipping
- 2 tbsp sweet chili sauce for a touch of sweetness
- 1 tbsp sriracha for a spicy undertone
- 1 tsp lime juice to elevate flavors
- 1 clove garlic minced, for added zest
Garnish
- Lemon wedges for garnish
- Fresh parsley chopped, for color
- Extra Old Bay seasoning for dusting before serving
Instructions
Preparation
- Begin by picking through the lump crab meat, removing any shells or hard bits.
- In a large mixing bowl, blend together the cream cheese, mayonnaise, and beaten egg until smooth and well combined.
- Add the green onions, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and cayenne pepper. Gently fold in the crab meat.
- Cover the mixture and chill in the refrigerator for about 30 minutes.
Forming
- Roll the mixture into 1.5-inch balls and place them on a baking sheet.
- Chill the balls for another 15 minutes.
Coating
- Set up the coating station with flour, beaten eggs, and breadcrumb mixture in shallow dishes.
- Dredge each crab ball in flour, dip in eggs, and roll in the breadcrumbs.
- Chill coated crab bombs for another 15 minutes.
Frying
- Heat vegetable oil to 350°F in a skillet or deep fryer.
- Fry crab bombs in batches for 2-3 minutes until golden brown and crispy.
- Drain cooked crab bombs on paper towels.
Dipping Sauce
- In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, and minced garlic. Stir until smooth.
Serving
- Serve crab bombs hot with dipping sauce, garnished with lemon wedges and parsley.
Notes
Use fresh crab meat for the best flavor. Keep hands damp while forming balls to prevent sticking. Maintain oil temperature during frying for best results.