There’s something utterly delightful about indulging in a seafood feast, and my go-to favorite has to be these Crab Bombs with Creamy Crab Soup. I remember the first time I tried this dish at a family gathering. My aunt served it as the showstopper, and let me tell you, I made a beeline for the appetizer table! The combination of luscious crab meat, creamy goodness, and that warm, comforting soup was simply unforgettable. Every bite was a reminder of why I adore seafood so much. Now, I’m lucky enough to whip up this winning recipe in my own kitchen; it brings back so many warm memories and smiles every time I make it!
If you want to impress your friends at your next dinner party, this dish is the way to go! It’s not only packed with flavor but also easy to prepare. The Crab Bombs are the perfect appetizer, while the creamy soup gives you that warm, cozy feeling that only a soup can provide. So, grab your apron, and let’s get started on this mouthwatering journey!
What’s in Crab Bombs with Creamy Crab Soup?
- Lump crab meat: This is the star of the show! I love using fresh crab meat, but you can also find quality canned crab meat at most grocery stores. Just make sure it’s lump for that lovely texture.
- Cream cheese: Soften it up to make mixing easier. I like the Philadelphia brand for its rich flavor and creaminess.
- Breadcrumbs: These provide the perfect crunch in your crab bombs. Use panko for an extra crispy topping!
- Mayonnaise: This adds creaminess and helps bind everything together. I always opt for Hellmann’s for its balanced flavor.
- Green onions: Finely chopped, they give a fresh crunch and a pop of color.
- Red bell pepper: These add sweetness and a lovely crunch to the mixture.
- Dijon mustard: A little tangy kick that complements the crab beautifully!
- Old Bay seasoning: Essential for that authentic seafood flavor! Don’t skip this one.
- Shredded cheddar cheese: Because melted cheese makes everything better—enough said!
- Crab broth: You can easily make this with crab shells or buy it pre-made. Chicken broth works as a substitute if needed.
- Heavy cream and milk: For the soup, these create a rich and creamy base that is downright dreamy.
- Butter: A must for sautéing those aromatic onions and garlic.
- Lemon juice: For a refreshing brightness that cuts through the richness of the soup.
- Fresh parsley: A great garnish that adds freshness and color at the end!
Are Crab Bombs with Creamy Crab Soup Good for You?
The answer is a delightful “maybe!” Crab meat is a good source of protein and packed with essential nutrients like omega-3 fatty acids. However, we need to consider the cream cheese and heavy cream that add fat and calories, making this dish more of a comfort food rather than a health-food item. It’s also important to watch the salt—especially if you’re using broth, which can already be on the salty side.
When enjoying this dish, you could pair it with a fresh side salad or some steamed vegetables to balance things out. Moderation is key, and honestly, indulging occasionally in flavorful, comforting food is part of the joy of cooking and eating!
Ingredients List
- 1 lb (450 g) lump crab meat
- 1 cup cream cheese, softened
- 1/2 cup breadcrumbs (plus extra for topping)
- 1/4 cup mayonnaise
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely diced
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or any seafood seasoning)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (for topping)
- For the Creamy Crab Soup:
- 2 cups crab broth (or chicken broth)
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup butter
- 1 cup lump crab meat
- 1 tsp Old Bay seasoning
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How to Make Crab Bombs with Creamy Crab Soup?
- Get that oven going! Preheat to 375°F (190°C).
- Combine the ingredients. In a medium bowl, mix together the crab meat, cream cheese, breadcrumbs, mayonnaise, green onions, red bell pepper, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix until everything is well blended.
- Form your bombs! Using your hands, roll the mixture into large balls (about the size of a baseball). You can also make smaller ones if you’re feeling fancy!
- Bake it up. Place the crab balls into a baking dish, sprinkle breadcrumbs on top, and add shredded cheddar cheese. Bake for 25-30 minutes until they are golden brown and heated through.
- Soup time! While the crab bombs are baking, melt the butter in a large saucepan over medium heat. Add chopped onion and garlic, sautéing until translucent—about 3-4 minutes.
- Add the broth. Pour in the crab broth and bring it to a simmer. Then stir in heavy cream and milk until combined.
- Season it up. Add the Old Bay seasoning, lemon juice, salt, and pepper. Let the soup simmer for about 10 minutes, letting those flavors mingle nicely.
- Crab it! Gently fold in the lump crab meat, allowing it to heat through before serving. Mmm, can you smell that?
Crabby Tips and Tricks
- Don’t forget: a splash of lemon juice makes the flavors pop in the crab soup!
- If you want to amp up the flavor in your crab bombs, try adding some chopped jalapeños for a spicy twist.
- For an even creamier soup, consider using all heavy cream instead of mixing with milk.
- These crab bombs are great for batch cooking! Freezing any extras makes for a quick meal later on.
When you’re ready to serve, dish out generous portions of creamy crab soup alongside those beautiful crab bombs. You can also pair it with some crusty bread or soft rolls to soak up every last drop. Trust me, this dish is the definition of comfort food! And remember, if you try out this recipe, please share your experience. I can’t wait to hear how much you enjoyed it!
