Savory Lobster and Crab Butter Bombs Easy Seafood Dinner Recipe
Elevate your dining experience with these irresistible Savory Lobster and Crab Butter Bombs. A luxurious blend of tender lobster and sweet crab meat is infused with aromatic garlic, fresh parsley, and zesty lemon, all bound in rich, softened butter. Each delightful sphere is then coated in crispy panko breadcrumbs and baked to golden perfection, creating a symphony of textures and flavors that's surprisingly easy to achieve.
Prep Time
Approximately 45 minutes active, plus chilling time
Cook Time
12-15 minutes
Total Time
1 hour 30 minutes to 2 hours (including chilling)
Servings
Makes about 20-24 bombs, serving 4-6 as an appetizer or 2-3 as a light main
Keywords
Why This Recipe Delivers
- Offers a luxurious, restaurant-quality seafood experience at home with minimal effort.
- Combines the sweet richness of lobster and crab with savory butter and crisp panko.
- Perfect as an impressive appetizer for entertaining or a decadent main course.
- Surprisingly simple to prepare, making gourmet seafood accessible to all skill levels.
- Baked, not fried, for a lighter, yet equally crispy, texture.
Ingredients
- 225 grams (1 cup) cooked and chopped lobster meat, fresh or frozen and thawed
- 225 grams (1 cup) picked crab meat, preferably fresh lump crab meat, ensuring no shells
- 225 grams (1 cup or 2 sticks) unsalted butter, thoroughly softened
- 2 cloves garlic, finely minced
- 30 milliliters (2 tablespoons) fresh parsley, very finely chopped
- 5 milliliters (1 teaspoon) fresh lemon zest
- 5 milliliters (1 teaspoon) Old Bay seasoning
- Salt and freshly ground black pepper, to taste
- 25 grams (1/4 cup) finely grated Parmesan cheese (optional, for extra richness)
- 50 grams (1/2 cup) panko breadcrumbs, for coating
- 1 large egg, lightly beaten
Instructions
- Begin by preparing the seafood. If using cooked lobster tails or crab legs, carefully remove all meat and chop it into bite-sized pieces. Meticulously pick through the crab meat to ensure no shell fragments remain. This step should take about 10 minutes.
- In a medium-sized mixing bowl, combine the softened unsalted butter with the minced garlic, fresh lemon zest, finely chopped parsley, Old Bay seasoning, and a pinch of salt and pepper. Using a spoon or spatula, beat the mixture until it is smooth, creamy, and all ingredients are thoroughly incorporated. This typically takes about 2 minutes.
- Gently fold the prepared chopped lobster and crab meat into the seasoned butter mixture. Exercise caution during this step to avoid excessively breaking up the delicate seafood. If you are using it, now is the time to add the finely grated Parmesan cheese, mixing it in until just combined. This process should take approximately 3 minutes.
- Using a small ice cream scoop or a tablespoon, portion the seafood butter mixture into small, uniform balls, each about 15-20 grams (1 tablespoon) in size. Place these portions onto a baking sheet lined with parchment paper. Transfer the baking sheet to the refrigerator and chill for at least 30 minutes to allow the bombs to firm up significantly, which will make them easier to handle.
- Prepare your dredging station. Pour the lightly beaten egg into one shallow bowl, and place the panko breadcrumbs into another shallow bowl. Once the butter bombs are firm, dip each one completely into the beaten egg, ensuring it is fully coated. Allow any excess egg to drip off.
- Immediately after dipping in egg, roll each butter bomb thoroughly in the panko breadcrumbs, pressing gently to ensure an even and complete coating. The panko should adhere well, creating a uniform, crispy exterior.
- Return all the coated butter bombs to the parchment-lined baking sheet. Place them back into the refrigerator to chill for an additional 15 minutes. This second chilling period helps the coating set and prevents it from falling off during baking.
- While the bombs are chilling, preheat your oven to 190°C (375°F).
- Once the oven is preheated and the bombs are thoroughly chilled, bake them for 12-15 minutes, or until the panko coating is beautifully golden brown and delightfully crispy. The butter inside should be melted and bubbling slightly.
- Carefully remove the baked butter bombs from the oven. Let them cool on the baking sheet for a couple of minutes before serving. Serve immediately with fresh lemon wedges for a bright counterpoint, and consider pairing them with optional sides like a crisp green salad or a flavorful shrimp sausage dirty rice for a more complete meal.
Tools You’ll Need
- Medium mixing bowls
- Small ice cream scoop or tablespoon
- Parchment paper
- Baking sheet
- Shallow bowls (for dredging)
- Whisk or fork
- Sharp knife (for chopping seafood)
- Cutting board
- Lemon zester/grater
Essential Success Tips
- Ensure your butter is truly softened, not melted, for a smooth and cohesive mixture. Room temperature is ideal.
- Thoroughly chill the butter bombs at each stage; this is crucial for maintaining their shape and ensuring the coating adheres properly.
- Do not overmix the seafood into the butter; handle it gently to preserve the texture of the lobster and crab pieces.
- Press the panko breadcrumbs firmly onto the egg-coated bombs to ensure a thick, even crust that will crisp up beautifully.
- Serve immediately after baking for the best texture, when the exterior is crisp and the interior is warm and buttery.
Professional Cooking Secrets
- For an extra layer of flavor, briefly toast the panko breadcrumbs in a dry pan over medium heat until golden before coating. This adds a nutty depth that enhances the overall crispness.
- To intensify the seafood flavor, consider adding a touch of finely minced shallot (about 15 milliliters / 1 tablespoon) to the butter mixture along with the garlic.
- A pinch of cayenne pepper or a dash of hot sauce in the butter mixture can provide a subtle warmth that perfectly complements the rich seafood without overwhelming it.
Notes
- Storage: Leftover butter bombs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer until warmed through and crispy.
- Freezing: Unbaked, coated butter bombs can be frozen solid on a baking sheet, then transferred to a freezer-safe bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the cooking time until golden and heated through.
- Variations: Experiment with different herbs like dill or chives, or add a pinch of smoked paprika for a different flavor profile.
Frequently Asked Questions
Can I use frozen lobster and crab meat?
Yes, you can use frozen lobster and crab meat. Just ensure it is completely thawed and thoroughly patted dry before incorporating it into the butter mixture to prevent excess moisture.
What's the best way to ensure the breading sticks?
The key to breading adhesion is thorough chilling of the butter bombs at two stages. First, chill the butter-seafood mixture, then chill again after coating in egg and panko. This helps the butter firm up and the coating to set properly.
Can I make these ahead of time?
Absolutely! You can prepare and coat the butter bombs up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving. You can also freeze them unbaked as noted in the 'Notes' section.
Nutrition Facts (Per Serving)
Per serving (approximately 4 bombs): Calories: 380-420, Protein: 20-25g, Fat: 30-35g, Carbs: 10-12g. (Note: These are estimated values and can vary based on specific brands and exact portion sizes.)
Allergy Information
Contains shellfish (lobster, crab), dairy (butter, optional Parmesan), and gluten (panko breadcrumbs). For a gluten-free version, use gluten-free panko breadcrumbs. This recipe may also contain egg.
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