Serve crab “bombs” for a picnic or dinner party and watch smiles multiply. These crispy, golden orbs hide a creamy, savory crab center that pops with flavor in every bite. Easy to transport and even easier to eat, they pair perfectly with chilled white wine, zesty dipping sauces, or a bright citrus slaw. Whether spread on a blanket by the ocean or arranged on a platter for guests, crab “bombs” make any gathering feel festive and effortless.

Ingredients

• 1 pound crab meat
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup of panko breadcrumbs
• 2 green onions, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 1 egg, beaten

Process

If baking, preheat oven to 375°F.

If frying, heat the oil in a deep pan over medium heat.

1. In a large mixing bowl, combine crab meat, softened cream cheese, mozzarella cheese, breadcrumbs, green onions, garlic powder, Old Bay seasoning, paprika, cayenne pepper, salt & pepper; add additional breadcrumbs if the mixture is still wet.
2. Take about 2 tablespoons of the crab mixture and roll it into a ball shape. Repeat until all the mixture is formed into balls.
3. Place the crab bombs on a parchment-lined baking sheet. Bake for 15-20 minutes until golden.
4. If Frying: carefully add the crab bombs to the hot oil, fry them in batches until golden and crispy, about 4 – 5 minutes per side.
5. Drain excess oil if frying; remove the crab bombs and place on a paper towel to absorb the excess oil.
6. Serve hot

Dip #1 Creamy Dill Dip

Ingredients

• 8 ounces cream cheese, room temperature
• ½ cup sour cream
• ½ cup mayonnaise or plain Greek Yogurt
• 4 green onions, minced
• 2 tablespoons fresh parsley leaves, minced
• 1 tablespoon fresh dill, minced
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper

Process

1. In a large mixing bowl, beat cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper until blended. Serve at room temperature.

Dip #2 Sweet Chili Sauce

Ingredients

• ½ cup unseasoned rice vinegar 
• ¾ cup of water
• 2/3 cup white sugar 
• 5 garlic cloves finely minced, or pressed
• 1 tablespoon of soy sauce or Fish sauce
• ½ tsp cayenne pepper optional
• 2- ½ tablespoons of sambal oelek (please see recipe notes)
• 4 teaspoons of cornstarch 
• 2 tbsp water

Process

1. Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper  in  a non-stick pan.
2. Heat over medium heat while stirring to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes. 
3. Add the sambal oelek (or a substitute listed below) and mix through. Let it cook for a few minutes until it’s slightly thickened (2- 5 minutes).
4. Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
5. Stir frequently (to prevent the sauce from burning at the bottom), simmer the sauce for 2 – 5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools. If it thickens too much, add a little extra water to thin it out.
6. Cool to room temperature and store in the fridge.

Notes: Substitutions for Sambal Oelek 

1. Chili Garlic Sauce: This sauce has a similar base of chiles, vinegar, and salt, but includes garlic and sugar, giving it a slightly different flavor. It can be used in equal amounts as a substitute in most recipes 
2. Sriracha: Another popular option, sriracha offers a vibrant red color and a similar heat level. However, it is a sauce rather than a paste, so it may alter the texture of your dish slightly. You can use it in a 1:1 ratio, but consider adding a bit of vinegar to mimic sambal oelek’s tanginess 
3. Gochujang: This Korean chili paste is fermented and has a richer flavor profile. It can be used in smaller amounts due to its strong taste, and it works well in marinades and stir-fries 
4. Harissa: A North African chili paste that adds a complex flavor. It can be used as a substitute, but be mindful of its distinct spices that may change the overall taste of your dish 
5. Homemade Sambal Oelek: If you have fresh red chilies, salt, and vinegar, you can easily make your own sambal oelek. Blend these ingredients to your desired consistency, adjusting the heat level by choosing milder or hotter chilies 
6. Crushed Red Pepper Flakes: For a quick and easy option, crushed red pepper flakes can add heat to your dishes, though they lack the vinegar and salt balance of sambal oelek. Use them to taste 

Tagged: appetizer, baking, Chicken, crab, crab stuffing, dinner, Entree, Fish, Food, fun recipe, recipe, recipes, side dish, stuffing