Famous Crab Bombs
Famous Crab Bombs are a delightful seafood treat with a crunchy exterior and creamy, aromatic filling, perfect for gatherings or cozy dinners.
Ingredients
Crab Filling
- 1 lb lump crab meat Delicately tender with fresh ocean flavor.
- 4 oz cream cheese, softened Rich and creamy base.
- 1/4 cup mayonnaise Adds tangy richness.
- 1 large egg Provides binding and moisture.
- 2 green onions finely chopped Fresh flavor and vibrant color.
- 1 tbsp fresh lemon juice For brightness.
- 1 tsp Worcestershire sauce Savory depth.
- 1 tsp Old Bay seasoning Classic seafood blend.
- 1/2 tsp garlic powder Enhances the flavor.
- 1/4 tsp cayenne pepper For gentle heat.
Coating and Frying
- 1/2 cup all-purpose flour For coating.
- 2 large eggs, beaten For dredging.
- 2 cups panko breadcrumbs For extra crunch.
- 1/4 cup regular breadcrumbs Balances the panko texture.
Dipping Sauce
- 1/2 cup mayonnaise Base for sauce.
- 2 tbsp sweet chili sauce For sweetness.
- 1 tbsp sriracha For heat.
- 1 tsp lime juice For refreshing flavor.
- 1 clove garlic, minced For savory notes.
Garnish
Instructions
Preparation
- Pick through the lump crab meat to remove any shells.
- In a large mixing bowl, combine softened cream cheese, mayonnaise, and beaten egg.
- Add chopped green onions, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, cayenne pepper, salt, and pepper.
- Gently fold in the crab meat, taking care not to break it apart too much.
- Cover the bowl and chill in the refrigerator for 30 minutes.
Shaping
- Shape the chilled crab mixture into balls about 1.5 inches in diameter.
- Place them on a parchment-lined tray and chill again for 15 minutes.
Coating and Frying
- Set up a coating station with flour, beaten eggs, and a mix of panko and regular breadcrumbs.
- Coat each crab ball in flour, dip in beaten eggs, and roll in breadcrumbs.
- Chill coated balls for another 15 minutes.
- Heat vegetable oil to 350°F and fry the crab bombs in batches for 2-3 minutes until golden brown.
- Transfer to paper towels to absorb excess oil.
Dipping Sauce
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, lime juice, and minced garlic.
- Stir until well combined.
Serving
- Arrange the crab bombs on a serving platter.
- Garnish with parsley and lemon wedges, then serve with the dipping sauce.
Notes
Ensure to chill the mixture properly to prevent the crab bombs from falling apart while frying. For a healthier option, consider baking instead of frying.