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Crab Bombs

Let me tell you, these Crab Bombs are my little kitchen victory dance all wrapped into one bite. Imagine a crunchy, golden shell hiding a gooey, cheesy crab filling that bursts with that unmistakable ocean-fresh zing. The first time I made these, my fingers were covered in buttery crab goodness, and I swear I heard a choir singing “perfect appetizer” in the background. They’re seriously addictive—one of those treats you just *have* to share, or, well, maybe not if you’re feeling selfish. The secret? A magic blend of cream cheese, crab meat, and a kick of seasoning that comes together like old friends at a party. Plus, they’re great for impressing guests without standing over a hot stove forever. Let’s dive in and make some crunchy, messy, absolutely delicious Crab Bombs!

Quick Facts

Yield: Serves 6-8 as an appetizer
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

8 oz lump crab meat, picked over for shells
4 oz cream cheese, softened
1/2 cup shredded sharp cheddar cheese
2 green onions, finely chopped
1 tsp Old Bay seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 package refrigerated crescent roll dough (8 oz)
1 tbsp melted butter (for brushing)

How I Make It

Step 1:

Preheat your oven to 375°F. In a medium bowl, mix together the softened cream cheese, cheddar cheese, Old Bay seasoning, garlic powder, salt, and pepper until well combined. This mix should be creamy and flavorful—don’t be shy on the seasoning!

Step 2:

Gently fold in the lump crab meat and green onions, being careful not to break up the crab too much. You want those big, juicy chunks shining through.

Step 3:

Unroll the crescent dough and separate into 8 triangles. Spoon a heaping tablespoon of the crab mixture onto the widest end of each triangle.

Step 4:

Roll the crescent dough from the wide end to the pointed end, completely encasing the crab filling. Pinch edges with your fingers to seal well so the filling doesn’t leak out during baking.

Step 5:

Place the wrapped ‘bombs’ on a baking sheet lined with parchment paper. Brush each with melted butter for a golden, shiny crust.

Step 6:

Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are puffed up and beautifully golden brown. Let them cool a few minutes—you’re going to want to eat them hot but also avoid a volcanic cheese burn!

Variations & Tips

For extra oomph, add a dash of hot sauce or chopped jalapeños to the crab mixture.
Swap cheddar for pepper jack for a little smoky spice.
Try sprinkling some paprika or smoked paprika on top before baking for color and flavor.
Use fresh crab if you can get it, but canned works fine in a pinch—just drain it well.
If you want to make these ahead, assemble and refrigerate the bombs for up to 4 hours before baking.
Gluten-free? Use your favorite gluten-free crescent dough to keep everyone happy.

How I Like to Serve It

I love these Crab Bombs dripping with melted butter alongside a zesty cocktail sauce or a tangy remoulade. They’re perfect for a weekend game day snack or an easy appetizer at a summer BBQ. And honestly? Pair them with a crisp white wine or your favorite cold beer, and you’re golden.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a 350°F oven for 5-7 minutes to keep them crispy.
To keep the filling moist, don’t overbake and be sure to seal the dough edges tightly.

Closing: These Crab Bombs always steal the show because they’re just as fun to make as they are to eat—and who can resist that crispy, cheesy surprise inside?

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