🦀 Mediterranean Crab Bombs 

Loaded with Crab • No Breadcrumb Fillers • Fresh & Bright

⭐ Ingredients (Makes 8–10 crab bombs)

Crab Mixture

• 1 lb (450 g) lump crab meat (drained, shells removed)

• 1 large egg

• 3 tbsp Greek yogurt (instead of mayo — Mediterranean twist)

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1½ tbsp lemon juice

• Zest of 1 lemon

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp sea salt

• ¼ tsp black pepper

• Optional heat: pinch of red pepper flakes

Binder (very light so they stay “bomb”-style)

• ¼ cup almond flour or 2 tbsp breadcrumbs (just enough to hold together)

For Cooking

• 1–2 tbsp olive oil (for pan searing)
  OR

• Olive oil spray (for baking)

Serving

• Lemon wedges

• Tzatziki, garlic yogurt sauce, or lemon aioli

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👨‍🍳 Instructions

1. Prepare the Crab Mixture

1. In a bowl whisk together:
   egg, Greek yogurt, olive oil, Dijon, lemon juice, lemon zest, parsley, dill, paprika, garlic powder, salt, and pepper.

2. Gently fold in the lump crab meat.

3. Add almond flour/breadcrumbs and fold lightly—do not overmix.

4. Chill the mixture 20–30 minutes so it firms up.

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2. Shape the Crab Bombs

• Form large round mounds (about golf-ball size or slightly bigger).

• They should look rustic, not tightly packed.

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3. Cook the Crab Bombs

Pan-Sear Method (Best Flavor)

1. Heat 1–2 tbsp olive oil in a skillet over medium heat.

2. Add crab bombs and cook 3–4 minutes per side until golden.

3. Cover the pan the last minute to ensure heating through.

Baked (Healthiest Mediterranean Option)

1. Preheat oven to 425°F (220°C).

2. Place crab bombs on a parchment-lined tray.

3. Spray lightly with olive oil.

4. Bake 12–15 minutes until golden on top.

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4. Serve

Serve hot with:

• Lemon wedges

• Tzatziki, lemon-garlic yogurt sauce, or tahini-lemon dressing

• A side of roasted vegetables or a Greek salad

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🍋 Mediterranean Sauce Options

1. Lemon Garlic Yogurt Sauce

• ½ cup Greek yogurt

• 1 tbsp olive oil

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 1 grated garlic clove

• Salt + pepper

2. Classic Tzatziki

Perfectly refreshing with seafood.

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⭐ Tips for “Restaurant-Style” Crab Bombs

• Use lump crab meat for the best texture.

• Chill your mixture — it keeps the bombs from falling apart.

• Handle gently; crab should stay chunky.

• Bake on high heat (425°F) for golden edges without drying.