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–+ servings

Easy Baked Crab Bombs That Will Wow Your Guests

These Baked Crab Bombs deliver savory crab goodness in crunchy, flaky pastries, perfect for impressing guests.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 bombs
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Fresh Lump Crab Meat Ensure it's picked over for shells.
  • 8 oz Cream Cheese Use softened for easier mixing.
  • 2 tablespoons Green Onions Can substitute with chives.
  • 2 tablespoons Mayonnaise Greek yogurt can be a lighter substitute.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used in a pinch.
  • 1 teaspoon Old Bay Seasoning Can substitute with paprika and celery salt mix.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead if preferred.
  • 1 teaspoon Smoked Paprika Regular paprika is a suitable alternative.
  • 1 small Red Bell Pepper Can use green bell pepper as an alternative.
  • 2 tablespoons Fresh Parsley Can be substituted with dill or cilantro.
For the Pastry
  • 2 sheets Puff Pastry Sheets Phyllo dough can be used for a lighter option.
  • 1 large Egg For wash; can replace with milk for a lighter wash.
  • Salt and Pepper To taste.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • spatula
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine your fresh lump crab meat, softened cream cheese, mayonnaise, and Dijon mustard. Add the Old Bay seasoning, garlic powder, smoked paprika, chopped green onions, diced red bell pepper, and fresh parsley. Mix gently with a spatula until incorporated.
  3. Taste the mixture and season with salt and pepper according to your preference.
  4. On a lightly floured surface, roll out the sheets of puff pastry and cut each sheet into 12 squares.
  5. Place about 2 tablespoons of your crab filling in the center of each pastry square.
  6. Brush the edges of each pastry square with a beaten egg wash to help them seal together. Fold over to form triangles or pockets and crimp the edges.
  7. Arrange the prepared Baked Crab Bombs on the lined baking sheet and brush the tops lightly with the remaining egg wash.
  8. Optionally score the tops with a sharp knife to allow steam to escape.
  9. Bake in your preheated oven for 18-20 minutes or until puffed up and golden brown.
  10. Remove from the oven and allow to cool for a few minutes on the baking sheet before serving.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Gently combine ingredients to maintain the crab's texture, ensure edges are sealed tightly to prevent leaks, and allow cooling briefly before serving.

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