Crab Bombs
Delightful crab bombs encapsulating the essence of seafood with a crispy exterior and a juicy, flavorful filling.
Ingredients
Crab Bomb Mixture
- 1 lb Lump crab meat Fresh or pasteurized crab that is drained well.
- 1/4 cup Mayonnaise Creamy base for binding.
- 1 tbsp Dijon mustard Adds tangy flavor.
- 1 tsp Worcestershire sauce Enhances umami flavor.
- 1 tbsp Old Bay seasoning Traditional blend for added flavor.
- 1 tbsp Fresh lemon juice Adds brightness.
- 2-3 dashes Hot sauce Adjust to taste for spice.
- 1 cup Panko breadcrumbs For binding and texture.
- 1 Egg Egg Binding agent.
- 2 tbsp Fresh parsley Chopped finely for freshness.
- 2 tbsp Green onions Brings a mild zing.
Frying
- 2 cups Vegetable oil For frying, choose oil with high smoke point.
- 1/2 cup Panko breadcrumbs For coating before frying.
Instructions
Preparation
- Pick through the crab meat to remove any shells.
- Chop the parsley and green onions finely.
- Mix the crab meat with mayonnaise, mustard, Worcestershire sauce, and Old Bay in a bowl.
- Shape the crab mixture into balls and roll them in the panko breadcrumbs.
Cooking
- Fry the crab bombs in preheated oil until golden and crispy.
- Drain on paper towels, then serve while hot and crispy.
Notes
Serve with creamy coleslaw or a tangy dipping sauce like garlic aioli. Use low-sugar mayo for a lighter option and gluten-free breadcrumbs for a gluten-free version.