Baked Crab Bombs
I first made these Baked Crab Bombs for a holiday potluck when I wanted something that felt fancy but didn’t require standing by the stove. They’re little puff pastry parcels filled with a creamy, Old Bay–kissed crab filling that bakes golden and flaky in under 30 minutes. They’re great as an appetizer, game-day finger food, or even a decadent snack when company drops by—and yes, they’re kid-friendly if you skip extra heat. If you like easy party bites, pair them with simple sweets like 2-ingredient baked cake donuts for a no-fuss spread.
Why you’ll love this dish
These Baked Crab Bombs hit a sweet spot: rich, savory filling inside flaky puff pastry that takes almost no hands-on time. They’re perfect when you want an elegant-looking appetizer without complicated technique. A few reasons to make them:
- Quick assembly: the filling comes together in one bowl and you use store-bought puff pastry.
- Crowd-pleasing flavor: creamy cream cheese, sharp cheddar, and Old Bay seasoning make each bite familiar and exciting.
- Versatile occasions: serve at cocktail parties, Mother’s Day brunch, game days, or holiday buffets.
- Make-ahead friendly: you can assemble and freeze before baking for easy entertaining later.
“I served these at a small gathering and everyone went back for seconds—flaky outside, buttery inside, and that Old Bay finish was spot on.”
For a sweet counterpoint to savory bites, try a warm cinnamon option like baked cinnamon sugar donuts as an easy dessert pairing.
Step-by-step overview
Before you dive in, here’s the simple process so you know what to expect:
- Mix the crab filling in one bowl.
- Roll and cut thawed puff pastry into squares.
- Spoon filling onto each square, fold and seal into “bombs.”
- Bake until puffed and golden.
- Serve warm with a zesty dipping sauce (optional).
This recipe is straightforward; the biggest attention points are draining any wet crab, sealing the pastry well, and not overstuffing so the bombs bake evenly.
What you’ll need
- 1 pound crab meat (lump or backfin), picked over for shells
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- 1 package puff pastry sheets (usually 2 sheets), thawed per package directions
- Salt and pepper to taste
- Zesty dipping sauce (optional) — try a simple mix of mayo, lemon juice, hot sauce, and a pinch of Old Bay
Notes/substitutions:
- If you only have imitation crab, increase the savory seasoning and add a touch more mayo for richness.
- Swap cheddar for Monterey Jack or pepper jack for a bit of heat.
- Gluten-free puff pastry works if you need a GF version, though texture varies.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the crab meat, softened cream cheese, shredded cheddar, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, parsley, garlic powder, Old Bay, and a pinch of salt and pepper. Fold gently until everything is evenly mixed—avoid pulverizing the crab.
- Unfold the thawed puff pastry on a lightly floured surface. Roll slightly if seams are visible. Cut into small squares (about 3–3½ inches each) so you get roughly 12–16 bites depending on size.
- Place about 1 heaping tablespoon of the crab mixture in the center of each square. Don’t overfill—leave room to seal.
- Fold the pastry over the filling to form a ball or purse shape and pinch the edges to seal. You can bring corners together and twist slightly, or fold into a triangle and press edges with a fork. A light dab of water or beaten egg along the edges helps them stick. (Optional: brush each bomb lightly with beaten egg for a glossy, deep golden finish.)
- Arrange the crab bombs on the prepared baking sheet, spaced slightly apart.
- Bake for 15–20 minutes, rotating the sheet halfway, until puffed and golden brown.
- Remove from the oven and let rest 2–3 minutes. Serve warm with a zesty dipping sauce on the side, if desired.
Best ways to enjoy it
Serve Baked Crab Bombs warm so the pastry stays flaky and the filling is melty. Pairing and plating ideas:
- Serve on a platter lined with lemon wedges and extra chopped parsley for brightness.
- Offer a trio of sauces: zesty mayo-based dip, sriracha-lime, and a tangy cocktail sauce.
- For a full appetizer spread, add crudités, olives, and crostini.
- Make them part of brunch or buffet alongside small sweet bites like baked cinnamon sugar mini donuts for contrast.
If serving to guests, keep bombs on a warming tray or in a low oven (200°F / 95°C) so they stay crisp without drying.
Storage and reheating tips
- Refrigerate: store cooled crab bombs in an airtight container in the fridge for up to 3 days.
- Freeze: place unbaked assembled bombs on a sheet tray, freeze until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen—add 5–7 minutes to baking time and watch for golden color.
- Reheat: for best texture, reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp. Avoid microwaving—pastry gets soggy.
- Food safety: use cooked or pasteurized crab and keep the filling chilled until assembly. Reheat leftovers to at least 165°F (74°C) before serving.
Pro chef tips
- Drain your crab: if the crab is wet, gently pat it dry in paper towels to prevent a soggy filling.
- Don’t overmix: fold ingredients until combined to keep lumps of crab intact for texture.
- Seal well: press edges firmly or use a small fork to crimp; otherwise the filling can leak out while baking.
- Egg wash = better color: brush with beaten egg for a shiny, professional finish.
- Portion control: use a small cookie scoop for consistent sizes and even baking.
- Test one first: bake a single bomb to check seasoning before assembling the rest.
Creative twists
- Spicy crab bombs: add minced jalapeño or a teaspoon of cayenne to the filling.
- Bacon-crab bombs: fold in crispy chopped bacon for smoky richness.
- Mediterranean twist: swap cheddar for grated halloumi or feta and add a pinch of smoked paprika.
- Vegetarian option: swap crab for chopped artichoke hearts and white beans for a meaty texture.
- Mini sliders: make them slightly larger and serve on buttery slider buns with a swipe of lemon aioli.
Common questions
Q: Can I use canned crab or imitation crab?
A: Yes. Canned lump crab is convenient—drain and pat it dry. Imitation crab works but is wetter and has less crab flavor; increase seasoning and adjust mayo for texture.
Q: How long does this take from start to finish?
A: Plan about 25–35 minutes: 10–15 minutes prep (mixing, cutting, filling) and 15–20 minutes baking.
Q: Can I assemble these ahead of time?
A: Absolutely. Assemble and freeze on a tray, then bag the frozen bombs for up to a month. Bake from frozen, adding a few extra minutes.
Q: Do I need to use egg wash?
A: No—egg wash is optional. It gives a glossy, deep-golden finish, but bombs will still brown without it.
Q: Are these safe to make with raw crab?
A: Use cooked or pasteurized crab. If using fresh cooked crab, ensure it’s refrigerated and cooled before mixing to avoid temperature abuse.
Conclusion
If you want an elegant, low-effort appetizer that bakes in minutes, these Baked Crab Bombs are a reliable go-to—great for parties or when you want to impress without fuss. For similar baked seafood bites and ideas, see this take on Easy Baked Crab Balls | Tried and True Recipes and another flavorful riff at Famous Crab Bombs – Easy Recipe That’s Big on Real Flavor.
Baked Crab Bombs
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the crab meat, softened cream cheese, shredded cheddar, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, parsley, garlic powder, Old Bay, and a pinch of salt and pepper. Fold gently until everything is evenly mixed—avoid pulverizing the crab.
- Unfold the thawed puff pastry on a lightly floured surface. Roll slightly if seams are visible. Cut into small squares (about 3–3½ inches each).
- Place about 1 heaping tablespoon of the crab mixture in the center of each square. Don’t overfill—leave room to seal.
- Fold the pastry over the filling to form a ball or purse shape and pinch the edges to seal.
- Arrange the crab bombs on the prepared baking sheet, spaced slightly apart.
- Bake for 15–20 minutes, rotating the sheet halfway, until puffed and golden brown.
- Remove from the oven and let rest 2–3 minutes. Serve warm with a zesty dipping sauce on the side, if desired.
