Famous Crab Bombs (Air Fryer)
Introduction:
Crab Bombs are tender, flavorful crab cake bites packed with lump crab meat, herbs, and a zesty kick, air-fried to golden perfection. Unlike traditional crab cakes, these bombs are bite-sized, crisp on the outside and buttery soft inside—ideal for parties, snacks, or seafood lovers craving something indulgent yet light. Using the air fryer cuts down on oil and gives a beautiful crispy finish in no time!
Prep Time: 15 minutes
Chill Time (recommended): 15–30 minutes
Cook Time: 10–12 minutes
Total Time: ~30–45 minutes
Ingredients: (Makes 10–12 bombs)
1 lb (450g) lump crab meat (picked over for shells)
1 large egg
3 tbsp mayonnaise
1 tsp Dijon mustard
1½ tsp Old Bay seasoning
1 tsp Worcestershire sauce
1 tsp lemon juice
¼ cup finely chopped parsley
¼ cup finely chopped green onions
⅓ cup crushed buttery crackers (like Ritz) or panko breadcrumbs
Salt and black pepper to taste
Cooking spray or light oil for air fryer
Instructions:
Prepare the Crab Mixture (5–7 min)
In a large bowl, whisk together:
Egg, mayo, Dijon mustard, Worcestershire, lemon juice, and Old Bay.
Gently fold in:
Crab meat, parsley, green onions, and crushed crackers.
Mix gently to avoid breaking the crab lumps. The mixture should hold together but still be moist.
Taste and adjust seasoning with a pinch of salt and pepper.
Shape and Chill (10–15 min)
Scoop out about 2 tablespoons of mixture and form into small balls (like meatballs).
Place them on a tray lined with parchment.
Chill in the fridge for at least 15–30 minutes to help them firm up (this helps retain shape during air frying).
Air Frying (10–12 min)
Preheat your air fryer to 375°F (190°C) for 3 minutes.
Spray the air fryer basket lightly with oil.
Place crab bombs in a single layer, leaving space between each.
Spray the tops lightly with cooking spray.
Air fry at 375°F (190°C) for 10–12 minutes, or until:
Golden brown
Internal temp reaches 145°F (63°C)
Flip halfway through for even browning (optional, depending on your air fryer model).
Serving Suggestions:
Drizzle with lemon aioli, remoulade, or sriracha mayo.
Serve with lemon wedges and fresh parsley.
Pair with a light green salad or air-fried zucchini fries.
Storage & Reheat Tips:
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Air fry at 350°F (175°C) for 3–4 minutes or until warmed through.
Freezer: Freeze uncooked crab bombs on a tray, then transfer to a bag. Air fry directly from frozen (add 2–3 extra minutes).
Tips & Variations:
Use backfin or lump crab for the best flavor—avoid imitation crab.
For spicier bombs, add ¼ tsp cayenne or a splash of hot sauce.
Add finely diced red bell peppers for a colorful twist.