Golden Crab Bombs are the kind of appetizer that stops conversation mid-sentence. Picture a creamy crab filling—rich with Old Bay seasoning, herbs, lemon, cream cheese, and sweet lump crab—wrapped inside a crunchy, golden breadcrumb crust. The outside fries to a perfect crisp while the inside stays soft, savory, and full of luxurious seafood flavor. These little seafood bites are ideal for holidays, game nights, gatherings, or any time you want a restaurant-style appetizer without complicated steps. This recipe transforms simple ingredients into a show-stopping dish with bold flavor and a satisfyingly crunchy texture. Whether you’re using lump crab meat or high-quality imitation crab, these bombs come out golden, aromatic, and irresistibly delicious. They’re easy to prepare, easy to fry, and incredibly easy to eat. By the time the platter hits the table, they disappear instantly. Below you’ll find a fully detailed guide with all ingredients, step-by-step preparation, variations, tips, serving suggestions, and nutrition details so you can make perfect Golden Crab Bombs every single time.
Ingredients:
1 lb lump crab meat (or high-quality imitation crab, finely chopped)
8 oz cream cheese, softened
1 cup shredded mozzarella or cheddar cheese
2 green onions, finely sliced
1/2 cup finely diced celery
1 tbsp Old Bay seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tbsp lemon juice
1 tsp Worcestershire sauce
Salt and black pepper to taste
1 cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs (panko recommended)
Oil for frying
Preparation:
Step 1: In a large bowl, combine softened cream cheese, shredded cheese, green onions, celery, lemon juice, Worcestershire sauce, Old Bay, garlic powder, onion powder, paprika, salt, and pepper. Mix until completely smooth and blended.
Step 2: Gently fold in the crab meat, being careful not to break it too much. Mix until the crab is evenly distributed. Refrigerate the mixture for 20–30 minutes so it firms up.
Step 3: Once chilled, scoop out portions of the mixture and shape them into small balls, about 1 to 1½ inches wide. Place them on a tray lined with parchment.
Step 4: Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Roll each crab ball in flour, dip in egg, and fully coat in breadcrumbs. Press lightly to help them stick.
Step 5: Heat oil to 350°F (175°C). Fry the crab bombs in small batches for 3–4 minutes or until golden and crispy. Remove and drain on a wire rack or paper towels.
variation:
Add 1–2 tsp hot sauce or jalapeños for spicy crab bombs. Mix in parsley, dill, or cilantro for an herb-forward version. Bake at 400°F (205°C) for 15–18 minutes for a lighter version. Add extra mozzarella or pepper jack for a cheesier explosion. Air fry at 375°F (190°C) for 10–12 minutes, turning halfway through.
COOKING Note:
Keep your oil between 340–360°F for even frying. Too low makes the bombs greasy; too high burns the coating before the inside heats. Chilling the mixture is essential to prevent them from falling apart. Let the breaded bombs rest for 10 minutes before frying if you want an extra firm, crunchy coating.
Serving Suggestions:
Serve Golden Crab Bombs with tartar sauce, spicy mayo, lemon-garlic aioli, remoulade, or sweet chili glaze. Add lemon wedges for brightness and arrange on a platter with lettuce or parsley for presentation. Pair them with seafood soups, salads, pasta, or as part of a party appetizer spread.
Tips:
Use lump crab for best flavor and texture. Do not skip chilling the mixture. Panko breadcrumbs create maximum crunch. Taste your mixture before shaping so you can adjust seasoning. Avoid overcrowding the fryer so the oil temperature stays stable. Fry in small batches for perfect crispiness.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutritional Information (estimated):
Calories: ~155 per crab bomb
Protein: ~7g
Sodium: ~290mg
faqs:
Can I make Golden Crab Bombs ahead of time? Yes. Shape and bread them, then refrigerate for up to 24 hours or freeze for later. Fry straight from cold.
Can I bake them instead of frying? Yes, baking gives a lighter but still crisp result.
What kind of crab should I use? Lump crab meat works best, but imitation crab is a good budget alternative.
Can these be air fried? Yes. Air fry at 375°F for about 10–12 minutes.
Conclusion:
Golden Crab Bombs combine creamy crab filling with a crisp, golden crust for a perfect appetizer you can make at home with simple ingredients. The flavors are rich, seasoned, and brightened by lemon, while the texture inside stays tender and luxurious. They’re easy to customize, easy to prepare ahead, and can be fried, baked, or air fried depending on your preference. Whether you’re hosting a party, preparing a holiday spread, or craving a comforting seafood snack, these Golden Crab Bombs deliver that addictive, restaurant-quality bite every single time. Enjoy them fresh and hot, and watch how fast they disappear!
Golden Crab Bombs
Ingredients
1 lb lump crab meat (or high-quality imitation crab, finely chopped)
8 oz cream cheese, softened
1 cup shredded mozzarella or cheddar cheese
2 green onions, finely sliced
1/2 cup finely diced celery
1 tbsp Old Bay seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tbsp lemon juice
1 tsp Worcestershire sauce
Salt and black pepper to taste
1 cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs (panko recommended)
Oil for frying
Instructions
Step 1: In a large bowl, combine softened cream cheese, shredded cheese, green onions, celery, lemon juice, Worcestershire sauce, Old Bay, garlic powder, onion powder, paprika, salt, and pepper. Mix until completely smooth and blended.
Step 2: Gently fold in the crab meat, being careful not to break it too much. Mix until the crab is evenly distributed. Refrigerate the mixture for 20–30 minutes so it firms up.
Step 3: Once chilled, scoop out portions of the mixture and shape them into small balls, about 1 to 1½ inches wide. Place them on a tray lined with parchment.
Step 4: Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Roll each crab ball in flour, dip in egg, and fully coat in breadcrumbs. Press lightly to help them stick.
Step 5: Heat oil to 350°F (175°C). Fry the crab bombs in small batches for 3–4 minutes or until golden and crispy. Remove and drain on a wire rack or paper towels.
Notes
Keep your oil between 340–360°F for even frying. Too low makes the bombs greasy; too high burns the coating before the inside heats. Chilling the mixture is essential to prevent them from falling apart. Let the breaded bombs rest for 10 minutes before frying if you want an extra firm, crunchy coating.