Lu-Ann Simon January 26, 2026

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Baked Crab Bombs

Name: Baked Crab Bombs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound fresh lump crab meat; 1/2 cup cream cheese, softened; 1/4 cup mayonnaise; 1/4 cup breadcrumbs; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; Salt and pepper to taste; 1/4 cup chopped green onions; 1 tablespoon lemon juice; Cooking spray or olive oil for baking

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There is something quietly irresistible about warm, golden pockets of crab that give way to a creamy, seasoned heart, a little lemony brightness, and a crisp exterior, perfect for those cozy evenings when you want a touch of luxury without fuss. Baked Crab Bombs deliver that comfort, they make a wonderful party appetizer, and they are just as welcome on a weeknight when you want something special. If you love seafood bites that are easy to serve and even easier to love, these will become a go to. For another simple seafood dish that pairs beautifully on the same menu, try this baked salmon recipe for a complementary main course.

Why You’ll Love This

Baked Crab Bombs are a small bite with big personality, they combine silky cream cheese, fresh lump crab, and a hint of Old Bay for a nostalgia tinged with sophistication. They bake to a light golden finish, and the aroma that fills your kitchen as they heat up is a mix of buttered bread, lemon, and warm seafood, which always draws people to the counter.

What makes these especially appealing is how approachable they are. You do not need advanced techniques, and yet the result feels elevated, making them perfect for gatherings, holiday appetizers, or a fancy starter to a simple dinner. Quick wins include a crunchy outside, a tender, moist center, and flavors that balance creamy richness with bright citrus and a little tang from Dijon mustard.

Reasons to love these

Elegant flavor that still feels homey
Make ahead friendly, so you can relax when guests arrive
Easy to scale up for a crowd

What You’ll Need

The balance of ingredients here creates texture, creaminess, and a gentle lift of acidity. If you want a leaner smoky touch in any variation, swap in turkey bacon for a lighter, leaner touch. Breadcrumbs give structure and a slight crunch, while lemon brightens the whole mixture.

1 pound fresh lump crab meat
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1/4 cup chopped green onions
1 tablespoon lemon juice
Cooking spray or olive oil for baking

Notes, if helpful: use lump crab for a meaty, luxurious texture, or a high quality backfin crab for a more economical option. If you prefer a crunchier crust, swap half the breadcrumbs for panko.

How to Cook Baked Crab Bombs

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the bottoms brown evenly and cleanup is effortless.
In a mixing bowl, combine the cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix until smooth, scraping the sides so the spices are evenly distributed, the mixture will smell tangy and savory.
Gently fold in the lump crab meat, breadcrumbs, green onions, and lemon juice until well combined. Be delicate with the crab, you want chunks to remain, and the texture should be slightly sticky but cohesive.
Form the mixture into small balls or ‘bombs’ and place them on a baking sheet lined with parchment paper. Aim for walnut sized portions, and leave room between them so the heat circulates, the tops will look soft and slightly glossy at this stage.
Lightly spray the tops with cooking spray or brush with olive oil. This helps them develop a golden, inviting color as they bake, and adds a bit of crisp to the exterior.
Bake for 15-20 minutes, or until golden brown and heated through. You will know they are done when the tops are lightly browned and the centers feel warm to the touch, the aroma will be rich and lemony with savory warmth from the Old Bay.
Serve warm, garnished with additional green onions if desired. A squeeze of fresh lemon brightens each bite, and the contrast between a crisp exterior and creamy center is delightful.

Prep ~20 minutes, Cook ~15 to 20 minutes, Total ~35 to 40 minutes, Servings ~12, Kcal ~120 per serving

Make-Ahead and Prep Tips

These bombs are an excellent candidate for doing most of the work ahead of time. You can mix the filling and shape the balls up to 24 hours in advance, then store them on a parchment lined tray covered loosely with plastic wrap in the refrigerator. For a longer prep window, shape them, flash freeze on the tray until firm, then transfer to a freezer safe container.

To finish later, if refrigerated, let them sit at room temperature for 10 to 15 minutes before baking to remove chill, this helps them heat evenly. If frozen, bake them directly from frozen, adding 5 to 10 extra minutes to the bake time and watching for that golden top and a warm center. Prepping the filling ahead saves time on the day of serving, allowing you to focus on plating and accompaniments.

Storing and Reheating

Refrigerate leftover Baked Crab Bombs in an airtight container for up to 3 days, they stay moist and flavorful when chilled properly. For longer storage, flash freeze the baked bombs on a tray until solid, then transfer to a freezer proof bag or container and freeze for up to 3 months.

To reheat refrigerated bombs, place them on a baking sheet and warm in a 350°F oven until heated through, about 8 to 10 minutes, this retains crispness better than microwaving. For frozen bombs, bake from frozen at 375°F for about 20 to 25 minutes, or until the centers are hot and the outside is golden. A freshness cue to watch for is the aroma and texture, if the crab has any off smell or the filling becomes watery after storage, it is best to discard.

Perfect Pairings

These serving ideas will help you build a balanced menu, choose one or combine a few depending on the occasion.

A simple mixed green salad with lemon vinaigrette to echo the brightness in the bombs
Lightly buttered crostini or crusty bread to sop up any creamy filling
A crisp, herb chopped slaw for crunchy contrast
Roasted asparagus or green beans for a warm vegetable side
A small dollop of remoulade or a lemon aioli for dipping
For a playful surf influenced dessert pairing, consider the texture contrast with a citrusy dessert or crème brûlée, this menu companion works wonderfully with a delicate crab brulee recipe

Variations and Swaps

Make these Baked Crab Bombs your own by playing with textures, flavors, and small ingredient swaps, all while keeping the core seafood focus.

Spicy Kick
Stir in 1 to 2 teaspoons of your favorite hot sauce or a finely chopped jalapeño for a subtle heat that pairs well with the creaminess.
Cheesy Center
Fold in 1/4 cup grated sharp cheddar or pepper jack to the filling for a melty surprise, the cheese will create a gooey ribbon when you bite into a warm bomb.
Herb Forward
Add a tablespoon each of chopped fresh parsley and dill for a bright, herbal profile, this pairs especially well with lemon and complements the crab’s sweetness.
Crunchy Panko Crust
Roll the formed bombs in panko breadcrumbs before baking for an extra crisp exterior, brush lightly with olive oil to ensure a golden finish.
Turkey Bacon Bits
If you want a smoky, savory element, use diced and cooked turkey bacon folded into the filling, this offers a leaner substitute for traditional bacon flavors while keeping the dish lighter.
Mediterranean Twist
Stir in a tablespoon of capers, a teaspoon of chopped sun dried tomato, and a pinch of smoked paprika for a slightly different savory note.
Gluten Free Option
Replace the breadcrumbs with finely ground almond flour or gluten free panko to keep the texture and make the recipe gluten free friendly.
Lemon Herb Aioli Finish
Top with a lemon herb aioli or a light dill yogurt for an elegant finish and a tangy contrast to the rich filling.

Pro Tips for Best Results

Use the best crab you can find, fresh lump crab gives the most luxurious texture, but backfin is fine if that is what’s available.
Keep the mixture slightly chilled before shaping, it helps the bombs hold together and prevents them from spreading during baking.
Leave space between bombs on the baking sheet, air circulation leads to more even browning and a better crust.
If you want a uniform golden top, brush gently with olive oil or use a light spray, this encourages color without adding excess fat.
Check internal warmth with an instant read thermometer, aim for around 145°F to ensure the interior is heated through without overcooking.
Fresh lemon juice brightens the flavor dramatically, add it at the end of mixing so the acid stays lively.

Frequently Asked Questions

• Can I use canned crab meat instead of fresh lump crab?
Yes, you can substitute canned crab meat, drain it very well to remove excess liquid, then gently fold it into the mixture. The texture will be slightly different, but flavors will still be excellent, make sure to taste and adjust seasoning.

• How many bombs does this recipe make?
The recipe yields roughly 10 to 14 walnut sized bombs, depending on the exact size you shape them, for consistent servings aim for about 12 pieces. If you need to feed a crowd, the recipe scales easily by multiplying the ingredients.

• Can I make these gluten free?
Absolutely, swap the breadcrumbs for gluten free panko or finely ground almond flour to maintain structure and a pleasant mouthfeel. Be mindful of any Worcestershire sauce brands that contain gluten, choose a gluten free labeled variety if needed.

• Are these suitable for freezing?
Yes, both formed uncooked bombs and fully baked bombs freeze well. Flash freeze on a tray, then transfer to freezer bags for up to 3 months, bake or reheat directly from frozen with a slightly longer cook time.

• What is the best way to serve them at a party?
Keep them warm in a low oven on a sheet pan and transfer in batches to platters as guests arrive, provide small forks or toothpicks and a few dipping sauces so people can mix flavors. A little garnish of green onion and lemon wedges makes the platter look inviting.

• Can I add vegetables to the filling?
You can add finely diced bell pepper, shallot, or celery for texture and flavor, just sauté first if you want to soften and mellow their raw bite. Keep additions small and finely chopped so they blend smoothly with the crab.

• How do I prevent the centers from becoming rubbery?
Avoid overbaking, monitor for a golden top and warm center, and do not press on them while testing. Using a thermometer to reach about 145°F helps ensure safety without toughness.

• What sauces pair best with these?
A lemon aioli, remoulade, or a tangy yogurt dill sauce complements the crab, choose a sauce with acidity to contrast the creaminess and enhance the seafood flavor.

Final Thoughts

Baked Crab Bombs are comfort with a little flourish, they bring people together, they are surprisingly easy to prepare, and they reward you with rich, layered flavors and a crowd pleasing presentation. Whether you make them for a holiday spread, a casual dinner, or to elevate a weeknight, they offer that satisfying contrast of crisp outside and creamy inside that everyone reaches for. Try them soon, and enjoy the warm, lemon kissed aroma and the simple pleasure of sharing small bites that feel special.