Ingredients
Scale
- 1 lb lump crab meat
- 8 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg, beaten
- 1 cup panko breadcrumbs (or crushed pork rinds for low-carb)
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp melted butter
- 2 cups shredded purple cabbage
- 1 tbsp lime juice
- 2 tbsp green onions, chopped
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lime juice
Instructions
- Mix the Filling: In a large bowl, heavily combine the lump crab meat, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Old Bay seasoning, paprika, salt, and black pepper.
- Shape and Coat: Scoop portions of the thick crab mixture and form them into compact, handheld bombs. Roll each bomb in the beaten egg, then coat them evenly with the panko breadcrumbs (or crushed pork rinds) for a crispy crust.
- Sheet Pan Bake: Arrange the coated crab bombs on a lined baking tray for an easy, low-friction sheet pan cleanup. Brush evenly with the melted butter and bake in an oven preheated to 400°F (200°C) for 18 to 22 minutes until beautifully browned and crispy.
- Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, garlic, and lime juice. Blend until completely smooth to create a rich, thick pale green avocado sauce.
- Assemble and Drip: Pull the hot, golden crab bombs from the oven. Lay down a generous bed of the vibrant crunchy purple cabbage slaw on a plate and heavily top it with the crispy crab bites. Flood the seafood entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with chopped green onions and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: ~380 kcal per serving
- Protein: ~26g per serving