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Baked Crab Bombs

These Baked Crab Bombs are flaky puff pastry parcels filled with a rich and creamy crab filling, making for an elegant appetizer that’s quick and easy to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Crab Filling
  • 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 stalks green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper to taste Salt and pepper to taste
Puff Pastry
  • 1 package puff pastry sheets (usually 2 sheets), thawed per package directions
Zesty Dipping Sauce (optional)
  • mix of mayo, lemon juice, hot sauce, and a pinch of Old Bay

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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).
  4. Place about 1 heaping tablespoon of the crab mixture in the center of each square. Don’t overfill—leave room to seal.
  5. Fold the pastry over the filling to form a ball or purse shape and pinch the edges to seal.
  6. Arrange the crab bombs on the prepared baking sheet, spaced slightly apart.
Baking
  1. Bake for 15–20 minutes, rotating the sheet halfway, until puffed and golden brown.
  2. Remove from the oven and let rest 2–3 minutes. Serve warm with a zesty dipping sauce on the side, if desired.

Notes

If using imitation crab, increase savory seasoning and add more mayo for richness. For gluten-free, use gluten-free puff pastry, though texture may vary.