Crab Bombs
Introduction
I first stumbled on this baked crab bomb idea one summer evening when family and neighbors dropped by unexpectedly. I had leftover crab, a handful of cream cheese, and a pantry full of pastry. I remember the warm scent of butter and baked pastry drifting through the kitchen as the first batch came out golden and bubbly. My kids dove in, lips smiling from the tang of lemon and the crunchy exterior, and that night these little bites became our go-to party fix.
The recipe feels like a hug on a plate: creamy, slightly tangy filling, bright hints of citrus and parsley, and a crisp shell that breaks with a pleasing snap. I often pair it with other easy baked dishes I trust, like Easy Baked Chuck Roast, when planning a casual family meal that needs minimal fuss and maximum flavor.
What Makes This Recipe Special
This recipe is special because it turns simple ingredients into something impressive in about 35 minutes. It is:
- Family-approved and kid-friendly, with familiar flavors.
- Baked not fried, so it is lighter while still delivering crisp texture.
- Quick to assemble and forgiving for first-time cooks.
You will love how easily it scales for a weeknight dinner or a crowd-pleasing appetizer at a gathering.
Ingredients You’ll Need
For the Filling
- 8 ounces lump crab meat, picked free of shells (or canned crab, drained) use fresh or high-quality canned for best flavor.
- 4 ounces cream cheese, softened (room temperature) full fat for creamier texture; low-fat works in a pinch.
- 1/4 cup finely grated Parmesan cheese adds savory depth.
- 2 tablespoons mayonnaise adds silkiness; use Greek yogurt to lighten.
- 1 small green onion, finely sliced (about 2 tablespoons) mild freshness.
- 1 tablespoon fresh parsley, chopped bright herb note.
- 1 teaspoon lemon zest and 1 teaspoon lemon juice brightness and balance.
- 1/4 teaspoon garlic powder.
- Salt and black pepper to taste (start with 1/4 teaspoon salt).
For the Shells and Assembly
- 12 wonton wrappers or small puff pastry squares (about 3 inch squares) wontons yield crisp bites; puff pastry gives a flakier, heartier shell.
- 1 large egg, beaten with 1 tablespoon water for egg wash.
- 1 tablespoon melted butter (optional, brush for extra golden color).
Optional Dipping Sauce
- 1/2 cup sweet chili sauce or 1/3 cup sour cream mixed with 1 teaspoon horseradish. Notes: If using frozen crab, thaw fully and pat dry. For gluten-free, use GF pastry or make lettuce cups.
How to make Crab Bomb Recipes: Easy Baked Delights for Everyone
Step 1: Preheat and prepare
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin if using wontons.
- If using puff pastry, thaw according to package directions and cut into 12 squares.
Step 2: Mix the filling
- In a bowl, gently fold together the crab meat, softened cream cheese, Parmesan, mayonnaise, green onion, parsley, lemon zest and juice, garlic powder, salt, and pepper.
- The mixture should be creamy but still hold some texture from the crab. Taste and adjust seasoning.
Step 3: Fill the shells
- For wonton cups: Press a wonton wrapper into each mini muffin well or shape in a muffin tin, spoon about 1 to 1 1/2 teaspoons of filling into each wrapper. For puff pastry: place filling in the center of each square and fold into a pouch, sealing edges with egg wash.
- Brush the edges with egg wash and, if desired, a little melted butter for extra color.
Step 4: Bake
- Bake at 400°F (205°C) for 10 to 14 minutes for wonton cups, until edges are golden and filling is hot and slightly puffed. For puff pastry pouches, bake 15 to 18 minutes until pastry is deep golden and crisp.
- Visual cues: look for golden-brown pastry, bubbling edges, and firmed filling. Avoid overbaking to keep the filling moist.
Step 5: Finish and serve
- Let cool 2 to 3 minutes on the pan, then transfer to a cooling rack. Sprinkle with a little extra chopped parsley and a tiny squeeze of lemon if you like.
- Serve warm with your chosen dipping sauce.
Helpful Cooking Tips
- Keep the crab fairly chunky for texture. Over-mixing can make the filling pasty.
- If filling seems loose, chill it for 15 minutes to firm up before filling shells.
- To prevent soggy bottoms with puff pastry, briefly blind-bake pastry squares 4 minutes before adding filling.
- For a spicy version, add 1 teaspoon Sriracha or finely diced jalapeno to the filling.
- Vegetarian option: swap crab for finely chopped hearts of palm or artichoke hearts and add smoked paprika.
- Storage and reheating: refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven for 6 to 8 minutes to restore crispness.
How to Serve
- Pair with a crisp green salad, roasted asparagus, or lemon-garlic green beans for a balanced plate.
- Complementary drinks: a chilled Sauvignon Blanc, dry Prosecco, or a citrusy lager.
- Presentation tip: arrange on a slate or wooden board, sprinkle microgreens or extra parsley, and place dipping sauce in a small bowl in the center.
- Nutrition note: one crab bomb (wonton style) is roughly 80 to 120 calories depending on pastry and portion size.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. Prepare filling and shells separately, refrigerate up to 24 hours. Assemble and bake just before serving for best texture.
Q: Can I freeze crab bombs?
A: Assembled but unbaked crab bombs freeze well. Freeze on a tray until solid, then transfer to a bag for up to 1 month. Bake from frozen, adding 3 to 5 minutes to baking time.
Q: What can I use instead of cream cheese?
A: Full-fat Greek yogurt or ricotta can be used for a lighter filling, though texture will be less dense.
Q: How do I prevent the dish from becoming watery?
A: Pat the crab dry, drain any wet canned crab thoroughly, and avoid overmixing. Chill the filling briefly if it seems loose.
Blockquote Review
“These crab bombs were the star of our game night. Golden, creamy, and perfectly tangy. Guests kept asking for the recipe and seconds. A new favorite.” – Dana R.
Conclusion
Thanks for following along. This recipe has become a simple way I bring friends and family together around the table, sharing warm bites and small conversations. If you loved the concept and want a variation with an even more classic twist, check out this guide to Crab Rangoon Bombs – Kelli’s Kitchen for another delicious take on stuffed, baked crab appetizers.
Give these a try, leave a comment about how you customized them, and enjoy watching them disappear at your next gathering.
Baked Crab Bombs
Ingredients
Method
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin if using wontons. If using puff pastry, thaw according to package directions and cut into 12 squares.
- In a bowl, gently fold together the crab meat, softened cream cheese, Parmesan, mayonnaise, green onion, parsley, lemon zest and juice, garlic powder, salt, and pepper. The mixture should be creamy but still hold some texture from the crab. Taste and adjust seasoning.
- For wonton cups: Press a wonton wrapper into each mini muffin well or shape in a muffin tin, spoon about 1 to 1 1/2 teaspoons of filling into each wrapper. For puff pastry: place filling in the center of each square and fold into a pouch, sealing edges with egg wash. Brush the edges with egg wash and, if desired, a little melted butter for extra color.
- Bake at 400°F (205°C) for 10 to 14 minutes for wonton cups, until edges are golden and filling is hot and slightly puffed. For puff pastry pouches, bake 15 to 18 minutes until pastry is deep golden and crisp. Look for golden-brown pastry, bubbling edges, and firmed filling.
- Let cool for 2 to 3 minutes on the pan, then transfer to a cooling rack. Sprinkle with a little extra chopped parsley and a tiny squeeze of lemon if you like. Serve warm with your chosen dipping sauce.
Notes
- Vegan Love Letter Pastries: Flaky Strawberry Jam Envelopes - January 16, 2026
- Beefy American Goulash - January 13, 2026
- Authentic Tom Kha Gai Soup Recipe - January 11, 2026
