Easy Cheesy Crab Bomb Balls

The Easy Cheesy Crab Bomb Balls are bite-sized snacks with a creamy, crab-dip-like center wrapped in a golden, crispy almond flour or crushed pork rind coating, keeping them perfectly keto-friendly and low in carbs.

Made with crab meat, cream cheese, shredded cheddar, and Old Bay seasoning, these rich and dense bites are reminiscent of jalapeño poppers, especially when air fried for extra crispiness.

They are ideal for prepping ahead and work beautifully as appetizers, party snacks, or as a satisfying main dish alongside a fresh salad or keto-friendly dips.

Course Appetizer, Snack

Cuisine American, Keto

Keyword air fryer, almond flour, cheesy, crab balls, crab cakes, keto appetizer, low carb snack, pork rinds

Prep Time 15

Cook Time 12

Total Time 27

Servings balls

Calories 95kcal

Equipment

Mixing bowl
fork or spatula
baking sheet or air fryer basket
Parchment Paper
Small cookie scoop or tablespoon

Ingredients

For the crab bomb mixture

8 ounces lump crab meat well drained and picked over for shells
4 ounces cream cheese softened
1 cup shredded sharp cheddar cheese packed
1 large egg lightly beaten
1/4 cup finely grated Parmesan cheese
2 tablespoons mayonnaise sugar free
2 teaspoons Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste
1 tablespoon fresh lemon juice
2 tablespoons finely chopped green onion

For the crunchy keto coating

1/2 cup finely crushed pork rinds plain, or see notes for almond flour option
1/4 cup blanched almond flour
1/2 teaspoon smoked paprika or regular paprika
2 tablespoons grated Parmesan cheese

For air frying or baking

2 tablespoons avocado oil spray or light olive oil spray, as needed

Instructions

Line a baking sheet with parchment paper and lightly grease the parchment with avocado oil spray.
Add the softened cream cheese, shredded cheddar, egg, Parmesan, mayonnaise, Old Bay seasoning, garlic powder, onion powder, salt, pepper, lemon juice, and green onion to a mixing bowl and stir until completely smooth and well combined.
Gently fold the lump crab meat into the cheese mixture until evenly distributed, taking care not to break up the crab pieces too much.
Taste the crab mixture and adjust the seasoning with additional salt, pepper, or Old Bay if desired, then refrigerate the bowl for at least 20 minutes to firm up the mixture for easier shaping.
In a shallow dish, combine the crushed pork rinds, almond flour, smoked paprika, and grated Parmesan, mixing well to create the crunchy keto coating.
Use a small cookie scoop or a tablespoon to portion the chilled crab mixture into small mounds, then roll each portion between your palms to form a compact ball.
Roll each crab ball in the crunchy coating mixture until completely covered on all sides, then place the coated balls onto the prepared parchment lined baking sheet.
Preheat the air fryer to 375°F, or preheat the oven to 400°F if baking instead of air frying.
Arrange the coated crab balls in a single layer in the air fryer basket or on a parchment lined baking sheet, leaving a little space between each ball for air circulation.
Lightly mist the tops of the crab balls with avocado oil spray to help them crisp and brown during cooking.
Air fry the crab balls at 375°F for 10 to 12 minutes, or bake at 400°F for 14 to 16 minutes, until the coating is golden brown and the centers are hot and just beginning to bubble.
Let the crab bomb balls rest for 3 to 5 minutes to firm slightly, then serve warm with your favorite keto friendly dip or a simple side salad.

Notes

For an even lower carb option, you can replace the almond flour in the coating with additional crushed pork rinds, which will make the exterior extra crunchy and very low in net carbs.

If using canned crab meat, be sure to drain it very well and gently squeeze out excess moisture with paper towels so the mixture does not become too wet.

The crab mixture can be prepared, scooped, and coated up to one day in advance and stored covered in the refrigerator; cook just before serving for the best texture.

To freeze, place the coated uncooked crab balls on a baking sheet until firm, then transfer to a freezer safe bag and cook from frozen, adding a few extra minutes to the air fryer or oven time.

Serve these with sugar free spicy mayo, garlic aioli, or avocado ranch for dipping, and pair with leafy greens or a simple arugula salad to turn them into a complete meal.

Nutrition