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Cheddar Bay Stuffed Crab Bombs

Golden, cheesy crab bombs bursting with savory crab meat and a hint of garlic butter—perfect for a flavorful and easy appetizer or snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Crab Bombs
  • 1 lb lump crab meat fresh and flaky
  • 1 cup Cheddar Bay–style biscuit mix adds cheesy, garlicky biscuit flavor
  • 1 cup shredded sharp cheddar cheese
  • 1 large egg beaten
  • 1/4 cup mayonnaise keeps moist and creamy
  • 2 tbsp sour cream optional, adds tang and richness
  • 1 tbsp Dijon mustard brightens flavors
  • 2 cloves garlic minced
  • 1 tbsp lemon juice fresh
  • 1 tsp Old Bay or seafood seasoning
  • 1/4 tsp smoked paprika
  • salt and pepper to taste
  • 2 tbsp parsley chopped
For the Garlic Butter Drizzle
  • 4 tbsp butter melted
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp parsley chopped

Equipment

  • baking sheet
  • Large bowl
  • Brush

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, gently fold together crab meat, biscuit mix, cheddar cheese, beaten egg, mayonnaise, sour cream (if using), Dijon mustard, minced garlic, lemon juice, Old Bay seasoning, smoked paprika, salt, pepper, and chopped parsley.
  3. Step 3: Shape mixture into 6 to 8 large balls using oiled hands or a scoop. Place on prepared baking sheet spaced apart.
  4. Step 4: Mix melted butter, minced garlic, lemon juice, and chopped parsley to make garlic butter drizzle.
  5. Step 5: Brush each crab bomb generously with garlic butter before baking.
  6. Step 6: Bake for 18 to 22 minutes until golden brown and warmed through. Brush again with garlic butter halfway through baking.
  7. Step 7: Remove from oven, drizzle with remaining garlic butter, sprinkle extra parsley, and serve hot with lemon wedges and your favorite dipping sauce.

Notes

Store cooled crab bombs in an airtight container in the fridge for up to 2 days. Reheat in oven at 350°F (175°C) for about 10 minutes. Freeze shaped bombs before baking for longer storage; bake from frozen adding extra minutes.