Cheesy Seafood Stuffed Crab Bombs
These Cheesy Seafood Stuffed Crab Bombs are packed with lump crab meat, shrimp, creamy cheeses, herbs, and seasonings, then baked until golden and served with a buttery garlic lemon sauce.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 (12 crab bombs)
Ingredients
For the Seafood Filling
- 1 lb (450 g) lump crab meat, picked over for shells
- ½ lb (225 g) cooked shrimp, finely chopped
- 4 oz (115 g) cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 1 large egg
- ½ cup Panko breadcrumbs
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
For the Garlic Butter Topping
- 3 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon chopped parsley
- ½ teaspoon paprika
Optional Lemon Butter Sauce
- ¼ cup butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon chopped parsley
Instructions
Step 1: Prepare the Filling
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a large bowl, combine cream cheese, mayonnaise, egg, mozzarella, cheddar, Parmesan, breadcrumbs, garlic, green onions, parsley, Old Bay seasoning, paprika, garlic powder, pepper, and lemon juice.
- Fold in the crab meat and chopped shrimp gently to keep the crab pieces intact.
Step 2: Form the Crab Bombs
- Scoop about ⅓ cup of the mixture.
- Shape into firm balls using your hands.
- Place them on the prepared baking sheet, leaving space between each.
Step 3: Add Butter Topping
- Mix melted butter, garlic powder, parsley, and paprika.
- Brush each crab bomb generously with the butter mixture.
Step 4: Bake
- Bake for 20–25 minutes until golden brown.
- For extra browning, broil for 2–3 minutes at the end.
- Allow to cool for 5 minutes before serving.
Step 5: Make the Lemon Butter Sauce
- Melt butter in a small saucepan.
- Add garlic and cook for 1 minute.
- Stir in lemon juice and parsley.
- Drizzle over the crab bombs or serve on the side.
Serving Suggestions
Serve with:
- Roasted asparagus
- Garlic mashed potatoes
- Caesar salad
- Steamed vegetables
- Rice pilaf
- Buttered corn
- Garlic bread
Storage
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze cooked or uncooked crab bombs for up to 2 months.
Reheating
- Oven: 350°F (175°C) for 10–12 minutes
- Air Fryer: 350°F (175°C) for 5–6 minutes
- Microwave: 1–2 minutes
Nutrition Information (Per Serving – 2 Crab Bombs)
- Calories: 420
- Protein: 33 g
- Carbohydrates: 9 g
- Fat: 28 g
- Saturated Fat: 11 g
- Cholesterol: 170 mg
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 820 mg
Nutrition values are approximate.
Nut Information
Contains:
- Crab (shellfish)
- Shrimp (shellfish)
- Milk (cream cheese, mozzarella, cheddar, Parmesan)
- Egg
- Wheat (Panko breadcrumbs)
Does NOT Contain:
- Peanuts
- Tree nuts
- Soy (unless present in specific cheese or mayonnaise brands)
- Fish (unless using seafood seasoning containing fish ingredients)
Nut-Free Tips
- Use breadcrumbs produced in a nut-free facility if needed.
- Check mayonnaise and cheese labels for allergy warnings.
- Avoid cross-contamination by using clean utensils and cookware.
Questions & Answers (Q&S)
Q1: Can I use canned crab meat?
Yes, but fresh or refrigerated lump crab meat provides the best flavor and texture.
Q2: Can I make these ahead of time?
Yes. Shape the crab bombs and refrigerate them for up to 24 hours before baking.
Q3: Can I air fry them?
Yes. Air fry at 375°F (190°C) for 12–15 minutes, turning once halfway through if needed.
Q4: Can I make them spicy?
Yes. Add cayenne pepper, diced jalapeños, or a few dashes of hot sauce to the filling.
Q5: Can I substitute the shrimp?
Yes. You can use chopped lobster, scallops, or additional crab meat instead.
Q6: How do I keep the crab bombs from falling apart?
Chill the mixture for 20–30 minutes before shaping if it feels too soft, and avoid overmixing.
Q7: Can I make them gluten-free?
Yes. Replace the Panko breadcrumbs with certified gluten-free breadcrumbs.
Q8: What dipping sauces pair well with these?
Lemon butter sauce, tartar sauce, garlic aioli, remoulade, spicy mayo, or cocktail sauce all complement the crab bombs well.
Q9: Can I freeze them before baking?
Yes. Freeze the shaped crab bombs on a tray until firm, then transfer to a freezer-safe bag. Bake from frozen, adding 5–8 extra minutes to the cooking time.
Q10: What internal temperature should they reach?
They should be heated to an internal temperature of 165°F (74°C) before serving.
