The first time I made these baked crab bombs, I was chasing the memory of a seaside vacation in Maryland, where crab cakes were crispy on the outside, tender on the inside, and exploding with flavor.
This recipe? It hits that nostalgic note perfectly—but with an even juicier twist.
Why I Love These Baked Crab Bombs
I love how indulgent yet easy these are.
They feel fancy enough for a holiday table, yet they come together with pantry staples and a bowl.
The texture is everything—juicy crab meat in every bite, no filler overload, and a subtle crunch from the golden baked edges.
Plus, since they’re baked, they’re cleaner to prepare and healthier too.
What You’ll Need (Ingredient Highlights)
Lump crab meat – The star of the show. Use fresh or pasteurized lump crab for best texture and flavor.
Mayonnaise – Keeps the mixture moist and binds everything gently.
Panko breadcrumbs – Light and airy crumbs that give structure without heaviness.
Green onions – Add freshness and a subtle bite.
Dijon mustard + Worcestershire sauce – Bring depth and umami.
Old Bay seasoning – A must for that classic crab cake flavor.
Lemon juice – Brightens everything and balances the richness.
Egg – Helps hold it all together without making it dense.
Melted butter – Adds richness and helps the tops brown beautifully.
Pro Tips Before You Start
Use quality crab – Fresh lump crab meat makes all the difference. Avoid imitation crab.
Don’t overmix – Gently fold the mixture to keep the crab lumps intact.
Compact the bombs – Press them gently but firmly so they hold shape.
Chill before baking (optional) – Helps them stay compact during cooking, especially if your crab is very moist.
Line your tray – Use parchment or lightly oil your tray to avoid sticking.
How to Make Baked Crab Bombs
Step 1: Prep the Oven and Tray
Preheat your oven to 375°F (190°C).
Lightly grease a baking tray or line it with parchment paper to make cleanup easier.
Step 2: Mix the Crab Bomb Base
In a large mixing bowl, add the crab meat, mayonnaise, panko breadcrumbs, finely chopped green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and a pinch of salt and pepper.
Use a rubber spatula or your hands to gently fold everything together.
Be careful not to mash the crab—those big, juicy lumps are what make these bombs so special.
Step 3: Form the Crab Bombs
Scoop the mixture into evenly sized portions—about golf-ball size.
You can use a large spoon, cookie scoop, or ¼ cup measuring cup for uniform results.
Gently roll or pat each one into a ball, compacting it slightly with your hands.
Place them on your prepared baking tray, spaced evenly.
Step 4: Drizzle with Melted Butter
Use a spoon to generously drizzle melted butter over the tops of the crab bombs.
This adds flavor and helps the tops get a golden, appetizing crust as they bake.
Step 5: Bake Until Golden and Set
Bake in the preheated oven for 20–25 minutes, or until the crab bombs are golden brown and firm to the touch.
If you’d like a more caramelized top, you can broil them for 1–2 minutes at the end—but watch them closely!
Step 6: Let Cool Slightly and Serve
Allow the crab bombs to cool for 3–5 minutes before serving.
Optionally, sprinkle with more Old Bay seasoning or fresh parsley for extra flavor and color.
What to Serve Them With
Tartar sauce or lemon aioli
Fresh green salad or slaw
Roasted corn or grilled asparagus
Crusty bread or mini slider buns
Chilled white wine or a crisp beer
Variations / Substitutions
Add heat – Mix in a few dashes of hot sauce or cayenne pepper for a spicy kick.
Make it gluten-free – Use gluten-free panko or almond flour.
Add herbs – Fresh parsley or dill adds extra flavor and freshness.
Mini version – Make smaller, bite-sized crab bombs for appetizers or party trays.
Air fryer version – Cook at 375°F for 10–12 minutes in the air fryer for even crispier results.
Storage & Leftovers
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Freezer: Freeze uncooked crab bombs on a baking sheet until solid, then transfer to a zip-top bag for up to 2 months.
Reheating: Reheat in the oven at 350°F for 10 minutes or until heated through.
Avoid microwaving—they’ll lose their texture.
FAQs
Can I use canned crab meat?
Yes, but fresh lump crab will give the best flavor and texture.
Drain canned crab well before using.
Can I make these ahead of time?
Absolutely. Mix and shape the crab bombs, then refrigerate them covered for up to 24 hours before baking.
Can I fry them instead of baking?
Yes, pan-frying in a little oil over medium heat works well—just flatten them slightly for even cooking.
What’s the difference between crab cakes and crab bombs?
Crab bombs are rounder and often richer, with more mayo and less filler than traditional crab cakes.
Do I need to remove shells from the crab meat?
Even with good-quality crab, it’s wise to check for any stray bits of shell before mixing.
How do I make sure they don’t fall apart?
Gently compact each bomb and chill them before baking if needed.
Also, don’t skip the egg—it acts as a binder.
Is Old Bay necessary?
It’s iconic for crab dishes, but if unavailable, you can use a mix of celery salt, paprika, pepper, and a pinch of cayenne.
Final Thoughts
These baked crab bombs are my go-to when I want something luxurious but low effort.
They’re perfect for holidays, dinner parties, or even weeknight indulgence.
With their buttery crust and tender, flavorful center, they’re always a crowd-pleaser.
Once you try them, you’ll see just how easy it is to bring coastal flavor to your kitchen—no frying, no fuss, just pure crabby goodness.
