For the Crab Bombs:
1 pound crab meat, shredded
1/2 cup cream cheese, softened
1/2 cup mayonnaise
1/4 cup green onions, chopped
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 cup breadcrumbs
1/4 cup shredded cheddar cheese
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine crab meat, cream cheese, mayonnaise, green onions, Dijon mustard, Worcestershire sauce, Old Bay, breadcrumbs, and cheddar cheese.
Season with salt and pepper to taste and mix until well combined.
Shape mixture into 1–2 inch balls using your hands. Place on the baking sheet.
Bake for 20–25 minutes, or until golden and heated through.
Remove and let cool slightly. Garnish with chopped parsley.
Serve warm and enjoy with your favorite dipping sauce or as-is!
Storage Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Place in a 350°F oven for 5–7 minutes until heated through. Avoid microwaving to preserve texture.
Time & Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 12 servings
Calories: ~300 kcal per serving
Tools Used
Mixing bowl
Baking sheet
Parchment paper
Measuring cups & spoons
Oven
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