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.