Ah, got it! You’re looking for a recipe for Famous Crab Bombs—a popular appetizer often served at parties or seafood restaurants. I can give you a detailed, classic recipe that’s crispy on the outside and creamy on the inside.
Famous Crab Bombs Recipe
Ingredients (Makes ~12-15 bombs):
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1 lb (450g) lump crab meat, picked over for shells
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4 oz cream cheese, softened
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1/4 cup mayonnaise
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1 tsp Dijon mustard
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1 tsp Old Bay seasoning (or your favorite seafood seasoning)
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2 green onions, finely chopped
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1/2 tsp garlic powder
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1/2 tsp paprika
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1/4 tsp cayenne pepper (optional, for heat)
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Salt and black pepper to taste
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1 cup panko breadcrumbs
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2 eggs, beaten
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Oil for frying (vegetable or canola)
Instructions:
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Prepare the crab mixture:
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In a medium bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, green onions, Old Bay seasoning, garlic powder, paprika, cayenne (if using), salt, and pepper.
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Mix gently so you don’t break up the crab too much.
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Shape the bombs:
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Take about 2 tablespoons of the crab mixture and roll it into a ball.
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Repeat until all mixture is shaped into balls.
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Bread the crab bombs:
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Roll each ball in the beaten eggs, then coat with panko breadcrumbs.
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For extra crispiness, you can double coat: egg → panko → egg → panko.
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Fry the bombs:
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Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
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Fry the crab bombs in batches for 3–4 minutes or until golden brown.
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Remove and drain on paper towels.
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Serve:
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Serve warm with cocktail sauce, spicy mayo, or a squeeze of lemon.
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💡 Tips:
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You can bake them at 400°F (200°C) for 15–20 minutes instead of frying for a healthier version.
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For extra flavor, add a bit of grated Parmesan cheese to the crab mixture.
If you want, I can also give you a cheesy, gooey version that “explodes” with flavor when you bite into it—people call it the ultimate party-style Crab Bomb.
Do you want me to give that version too?
