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Baked Crab Bombs

Delicious baked crab bombs filled with creamy crab and cheese, perfect for gatherings and family meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 ounces lump crab meat, picked free of shells Use fresh or high-quality canned for best flavor.
  • 4 ounces cream cheese, softened 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, for mild freshness.
  • 1 tablespoon fresh parsley, chopped Bright herb note.
  • 1 teaspoon lemon zest Brightness and balance.
  • 1 teaspoon lemon juice Brightness and balance.
  • 1/4 teaspoon garlic powder
  • to taste salt and black pepper 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
  • 1/3 cup sour cream Mixed with 1 teaspoon horseradish.

Method
 

Preparation
  1. 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.
Mix the Filling
  1. 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.
Fill the Shells
  1. 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
  1. 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.
Finish and Serve
  1. 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

Keep the crab fairly chunky for texture. 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 for 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. Store 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.