A Southern Classic Upgraded Because You Deserve The Best

If you love classic Southern comfort food, this Crispy Fish and Grits recipe deserves a spot at the top of your list. Crispy, golden catfish is marinated in seasoned buttermilk, coated in a flavorful cornmeal breading, and fried until perfectly crunchy. It’s then served over creamy, cheesy grits and finished with a rich jumbo lump crab cream sauce that takes this dish completely over the top.

The combination of textures and flavors is what makes this one so special. You get that crispy, seasoned catfish, smooth and cheesy grits, and a creamy sauce packed with tender jumbo lump crab, sautéed peppers, shallots, and garlic. Finished with fresh parsley, every bite is rich, savory, and packed with Southern-inspired flavor.

Why You’re Going to Love This Recipe

• Crispy and flavorful: The buttermilk marinade keeps the catfish tender while adding plenty of flavor before it hits the fryer.
• Creamy, cheesy grits: Chicken broth, milk, heavy cream, cheddar, Gouda, and butter create incredibly rich and creamy grits.
• Jumbo lump crab sauce: Sweet crabmeat simmered in a seasoned cream sauce adds an indulgent seafood twist.
• Perfect contrast: Crispy catfish, creamy grits, and silky crab sauce make every bite incredibly satisfying.
• Comfort food with a little luxury: It has all the soul of classic fish and grits with an elevated finish.

Ingredients

For the Catfish Marinade

• Catfish filets
• Buttermilk
• Hot sauce
• yellow mustard
• Onion powder
• Garlic powder
• Smoked paprika
• Salt
• Black pepper

For the Crispy Fish Breading

• All-purpose flour
• Cornmeal
• Onion powder
• Garlic powder
• Smoked paprika
• Salt
• Black pepper

For the Jumbo Lump Crab Cream Sauce

• Jumbo lump crab meat
• Heavy cream
• Bell peppers
• Shallots
• Unsalted butter
• Garlic
• Olive oil
• Dried oregano
• Salt
• Black pepper
• Smoked paprika

For the Creamy Cheesy Grits

• Chicken broth
• Whole milk
• Heavy cream
• Old-fashioned grits
• Mild cheddar cheese
• Gouda cheese
• Unsalted butter
• Salt
• Black pepper

For Garnishing

• Fresh parsley

How to Make Crispy Fish and Grits

1. Marinate the Catfish

Start by preparing the buttermilk marinade. In a large bowl, combine the buttermilk, hot sauce, yellow mustard, onion powder, garlic powder, smoked paprika, salt, and black pepper.

Whisk everything together until well combined. Add the catfish filets and make sure each piece is completely coated in the marinade.

Allow the catfish to marinate for at least 20 minutes. This gives the fish time to absorb all those savory, smoky flavors while the buttermilk helps keep the catfish tender.

2. Prepare the Crispy Breading

While the catfish marinates, prepare the breading.

In a large bowl, combine the flour, cornmeal, onion powder, garlic powder, smoked paprika, salt, and black pepper. Whisk thoroughly until the seasonings are evenly distributed throughout the flour and cornmeal mixture.

The combination of flour and cornmeal gives the fish that perfect balance of a crisp exterior with plenty of texture.

3. Make the Creamy Cheesy Grits

For the grits, add the chicken broth and whole milk to a deep pot over medium-low heat. Bring the mixture to a slight boil.

Once heated, add the old-fashioned grits and stir to combine. Reduce the heat if necessary and continue cooking, stirring occasionally, for about 8 to 10 minutes.

As the grits begin to thicken and absorb the liquid, add the shredded cheddar and Gouda. Stir until the cheeses melt completely into the grits.

Next, add the butter and heavy cream. Continue stirring as the grits thicken and become rich and creamy.

Season with salt and black pepper to taste.

The entire cooking process should take around 18 to 20 minutes. Once the grits reach a smooth, creamy consistency, keep them over low heat until you’re ready to serve.

4. Make the Jumbo Lump Crab Cream Sauce

Now for the part that really takes this dish to another level.

Heat olive oil in a pan over medium heat. Add the diced bell peppers and minced shallots. Sauté for about 2 to 3 minutes, or until the edges begin to brown and the vegetables start to soften.

Add the butter and minced garlic. Cook for another 1 to 2 minutes, allowing the butter to melt and the garlic to become fragrant.

Pour in the heavy cream and stir everything together. Bring the mixture to a gentle simmer.

Once simmering, carefully add the jumbo lump crab meat. Season with dried oregano, salt, black pepper, and smoked paprika.

Gently stir everything together and allow the sauce to cook for about 4 to 5 minutes, or until the cream sauce has thickened.

Be gentle while stirring so you keep those beautiful pieces of jumbo lump crab intact.

Once thickened, reduce the heat to low and keep warm.

5. Fry the Catfish

Heat a pot of canola oil to 330°F.

Remove the catfish from the buttermilk marinade, allowing any excess marinade to drip off. Working one filet at a time, dredge the catfish thoroughly in the seasoned flour and cornmeal breading.

Make sure the entire surface is coated, then gently shake off any excess breading.

Working in batches, carefully place the breaded catfish into the hot oil. Fry for approximately 7 to 8 minutes, or until the fish is cooked through and the exterior is deeply golden and crispy.

Once cooked, transfer the catfish to a cooling rack to allow any excess oil to drain while keeping the bottom crispy.

How to Assemble

Now it’s time to bring everything together.

Start with a generous spoonful of the creamy cheesy grits and spread them across the bottom of your serving bowl or plate.

Place the crispy catfish directly on top.

Spoon the jumbo lump crab cream sauce generously over the catfish, making sure to get plenty of that creamy sauce and tender crabmeat onto the plate.

Finish with freshly chopped parsley and serve immediately.

Tips for the Best Crispy Fish and Grits

Don’t skip the buttermilk marinade. Even 20 minutes makes a difference. The buttermilk helps tenderize the catfish while the hot sauce and spices add flavor.

Use a combination of flour and cornmeal. Flour helps create a crisp coating while cornmeal gives the fish that classic Southern texture and crunch.

Keep the oil at 330°F. Maintaining the right oil temperature helps the catfish cook through while developing a golden, crispy crust without becoming overly greasy.

Don’t overcrowd the pot. Fry the catfish in batches so the temperature of the oil doesn’t drop too dramatically.

Handle the crab gently. Jumbo lump crab is prized for those beautiful large pieces of meat, so stir the sauce gently to keep them intact.

Keep the grits warm. Grits naturally thicken as they sit. If they become too thick before serving, stir in a small splash of milk or heavy cream to loosen them back up.

What to Serve with Fish and Grits

This dish is rich and filling all on its own, but if you want to build a full Southern-inspired spread, serve it alongside something fresh and bright.

Some great options include:

• Collard greens
• Southern-style green beans
• Cornbread
• Roasted vegetables
• Coleslaw
• Simple green salad
• Sautéed spinach
• Pickled vegetables

A bright, acidic side is especially good here because it helps balance the richness of the crab cream sauce and cheesy grits.

Can I Use a Different Fish?

Absolutely. Catfish is perfect for this recipe because it’s mild, tender, and hearty enough to hold up to the crispy breading and rich sauce. However, you can substitute another firm white fish if catfish isn’t available.

Tilapia, cod, haddock, or pollock can all work well. Just keep in mind that cooking time may vary depending on the thickness of the fish.

Can I Make the Components Ahead of Time?

You can prepare some of the components ahead of time, but this dish is best assembled just before serving.

The crab cream sauce and grits can be prepared ahead and gently reheated. The catfish, however, is best fried right before serving so you get that crispy exterior and tender center.

If your grits become too thick while sitting, simply stir in a little additional milk, cream, or broth while reheating.

How to Store Leftovers

Store the catfish, grits, and crab cream sauce separately in airtight containers in the refrigerator for up to 3 days.

For the best texture, avoid storing the crispy catfish directly in the sauce because the breading will soften.

How to Reheat

For the catfish, reheat in an air fryer or oven until hot and crisp again. Avoid microwaving if possible, as it can make the breading soft.

For the grits, reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk, cream, or broth to loosen them as needed.

For the crab cream sauce, gently reheat over low heat, stirring occasionally. Avoid bringing it to a hard boil.

Final Thoughts

This Crispy Fish and Grits with Jumbo Lump Crab Cream Sauce is Southern comfort food turned all the way up. The crispy catfish brings the crunch, the cheesy grits bring the creamy comfort, and that rich crab sauce ties everything together with buttery, savory seafood flavor.

It’s indulgent, hearty, and absolutely made for sitting down with a big bowl and enjoying every single bite. Crispy fish, creamy grits, jumbo lump crab… yeah, this one doesn’t miss.

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Crispy Fish and Grits with a Jumbo Crab Cream Sauce

There’s something about fish and grits that just feels like Southern comfort at its best, but this version takes things a little further. Crispy, golden catfish is marinated in seasoned buttermilk, coated in a crunchy cornmeal breading, and fried until perfectly crisp. It’s served over a bowl of creamy, cheesy grits and finished with a luscious jumbo lump crab cream sauce loaded with sweet bell peppers, shallots, garlic, and plenty of tender crabmeat. Every bite brings together crispy, creamy, savory, and buttery in the most delicious way. This is the kind of comfort food that feels a little extra, and honestly, that’s exactly how it should be.

Course brunch, dinner, Main Course

Cuisine American

Keyword catfish, crab, fried fish, seafood

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

Catfish Marinade

• 4 catfish filets
• 1 cup buttermilk
• 2 tbsp yellow mustard
• 1 tbsp hot sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper

Crispy Fish Breading

• 1 cup flour
• 1 cup cornmeal
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper

Jumbo Lump Crab Cream Sauce

• 8 oz jumbo lump crab meat
• 2 cups heavy cream
• 1 cup bell peppers diced
• 1/4 cup shallots minced
• 2 tbsp butter unsalted
• 1 tbsp garlic minced
• 1 tbsp olive oil
• 1 tsp oregano dried
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp smoked paprika

Creamy Cheesy Grits

• 2 cups chicken broth
• 2 cups whole milk
• 1 1/2 cup heavy cream
• 1 cup grits old-fashioned
• 1/2 cup mild cheddar shredded
• 1/4 cup gouda cheese shredded
• 2 tbsp butter unsalted
• Salt to taste
• Pepper to taste

Garnish

• Parsley freshly chopped

Instructions

Catfish Marinade

• In a bowl, combine all ingredients listed under “Catfish Marinade” and mix thoroughly until fully incorporated. Set aside to marinate for at least 20 minutes.

Crispy Fish Breading

• In a large bowl, add all ingredients listed under “Crispy Fish Breading” and whisk until everything is combined. Set aside.

Creamy Cheesy Grits

• To a deep pot over medium low heat, bring chicken broth and milk to a slight boil. Once achieved, add the grits and stir to combine. Stir occasionally and allow to cook for 8-10 minutes, Once the grits start to thicken and absorb the liquid, stir in the shredded cheddar and gouda cheese.
• Add butter, heavy cream, and continuously stir as the grits continue to thicken. Season with salt and pepper to taste. This entire cooking process takes 18-20 minutes. Once cooked, set to low to keep warm or remove from heat if serving immediately.

Jumbo Lump Crab Cream Sauce

• To a pan over medium heat, add olive oil and sauté bell peppers and shallots until edges start to brown. About 2-3 minutes. Once slightly browned, add butter and garlic. Cook until the butter melts and the garlic is fragrant. About 1-2 minutes.
• Next, pour in the heavy cream and continue to stir until it comes to a simmer. Once achieved, add the lump crabmeat and season with dried oregano, salt, pepper and smoked paprika.
• Continue to cook for 4-5 minutes while gently stirring until the sauce thickens being cautious to not break up the crabmeat too much. Once thicken, turn to low to keep warm.

Assemble

• Heat a pot of canola oil to 330°F.
• Working in batches, remove the catfish from the marinade and dredge in the crispy fish breading. Shake off any excess, and fry the coated catfish for 7-8 minutes or until cooked through and golden brown.
• Once cooked, set the crispy catfish on a cooling rack.
• Serve the crispy catfish on a bed of the creamy cheesy grits and top with the jumbo lump crab cream sauce. Garnish with parsley and enjoy!

Jumbo Crab Biscuit Bombs

There’s something about warm, buttery biscuits stuffed with creamy crab that just feels like the ultimate comfort food. These Jumbo Crab Biscuit Bombs take that idea and turn it into an irresistible, bite-sized appetizer loaded with flavor.

Flaky Southern-style biscuits are rolled out, stuffed with a rich and creamy crab filling made with crabmeat, jumbo lump crab, Gruyère cheese, shallots, bell peppers, garlic, parsley, and Old Bay. The biscuits are sealed around all that goodness and baked until beautifully golden brown.

And because we’re going all in, they’re brushed with homemade garlic butter right before and after baking, then finished with fresh parsley and served alongside a creamy, zesty remoulade sauce. The result is crispy and golden on the outside, warm, cheesy, buttery, and packed with crab on the inside.

If you love crab dip, stuffed biscuits, or anything that can be dipped into a good remoulade, these are definitely for you.

Why You’re Going to Love This Recipe

• Packed with crab: A combination of regular crabmeat and jumbo lump crab gives every bite plenty of seafood flavor.
• Buttery and cheesy: Gruyère melts beautifully into the filling, creating a rich, creamy center.
• Flaky biscuit exterior: Canned Southern-style biscuits make these incredibly easy while still giving you that golden, buttery crust.
• Garlic butter finish: Brushing the biscuits with garlic butter before and after baking takes them to another level.
• Perfect for dipping: The homemade remoulade adds a creamy, tangy, slightly spicy contrast to the rich crab filling.
• Party-ready: These make an incredible appetizer for game days, holidays, dinner parties, or whenever you want to impress a crowd.

Ingredients

Jumbo Crab Biscuit Bombs

• Southern homestyle canned biscuits
• Crabmeat
• Jumbo lump crab meat
• Gruyère cheese
• Mayonnaise
• Shallots
• Bell peppers
• Fresh parsley
• Garlic
• Old Bay seasoning
• Black pepper

Garlic Butter

• Unsalted butter
• Garlic
• Dried parsley
• Salt

Remoulade Sauce

• Mayonnaise
• Fresh parsley
• Fresh chives
• Dijon mustard
• Black pepper
• Worcestershire sauce
• Onion powder
• Fresh lemon juice
• Old Bay seasoning
• Paprika
• Cayenne pepper

For Garnishing

• Fresh parsley

How to Make Jumbo Crab Biscuit Bombs

1. Make the Remoulade Sauce

Start by making the remoulade so it has time to chill and allow all those flavors to come together.

Add the mayonnaise, parsley, chives, Dijon mustard, black pepper, Worcestershire sauce, onion powder, lemon juice, Old Bay, paprika, and cayenne pepper to a bowl.

Mix thoroughly until everything is evenly combined. Cover and refrigerate while you prepare the biscuit bombs.

2. Make the Garlic Butter

In a small bowl, combine the softened butter, minced garlic, dried parsley, and salt.

Mix until smooth and evenly incorporated. Set aside.

3. Make the Crab Filling

Add the crabmeat, shredded Gruyère, mayonnaise, shallots, bell peppers, parsley, garlic, Old Bay seasoning, and black pepper to a large bowl.

Mix gently until everything is well combined.

Now add the jumbo lump crab meat. Gently fold it into the mixture, being careful not to break up the crab too much. Those larger pieces of jumbo lump crab are exactly what you want to find inside each biscuit bomb.

4. Roll Out the Biscuits

Preheat your oven to 375°F.

Take one biscuit and place it on a clean, lightly floured surface or cutting board. Using your hands or a rolling pin, gently flatten and roll the biscuit into a thin disk.

You want the dough thin enough to wrap around the filling, but not so thin that it tears.

5. Stuff the Biscuits

Place a small sprinkle of Gruyère cheese in the center of the flattened biscuit.

Add about 3 tablespoons of the crab filling on top of the cheese. Try not to overfill the biscuit, as too much filling can make it difficult to seal and may cause it to burst while baking.

Bring the edges of the biscuit dough up and around the filling, pinching the seams together firmly to seal.

Place the stuffed biscuit seam-side down on a baking sheet.

Repeat with the remaining biscuits and crab filling.

6. Brush With Garlic Butter

Generously brush the tops of each biscuit bomb with the prepared garlic butter.

Transfer the baking sheet to the second rack from the top of your preheated oven.

Bake for 21 to 24 minutes, or until the biscuits are golden brown and cooked through.

7. Finish and Serve

As soon as the biscuit bombs come out of the oven, brush them with another generous layer of garlic butter.

Finish with freshly chopped parsley.

Serve warm with the chilled remoulade sauce on the side for dipping.

Then just tear one open and enjoy that warm, cheesy, crab-filled center.

Tips for the Best Jumbo Crab Biscuit Bombs

Don’t Overfill the Biscuits

It can be tempting to pack as much crab filling as possible into each biscuit, but try to keep it around 3 tablespoons. Overfilling makes the dough harder to seal and increases the chance of the filling leaking during baking.

Be Gentle With the Jumbo Lump Crab

Mix the regular crabmeat into the filling first, then gently fold in the jumbo lump crab at the end. This helps preserve those beautiful chunks of crab throughout the filling.

Seal the Biscuits Well

Pinch the edges together firmly before placing each biscuit seam-side down. If you notice any openings, pinch them closed before baking.

Don’t Skip the Second Brush of Garlic Butter

The first layer helps create that gorgeous golden finish while baking, but brushing them again while they’re hot gives the biscuits an extra layer of buttery garlic flavor and makes the tops beautifully glossy.

Let the Remoulade Chill

Making the remoulade ahead of time gives the ingredients a chance to meld together. Even 20 to 30 minutes in the refrigerator can make a difference, but you can also make it several hours ahead.

What to Serve With Crab Biscuit Bombs

These are fantastic on their own as an appetizer, but they also pair beautifully with other seafood-inspired dishes. Serve them alongside a crisp salad, roasted vegetables, coleslaw, or a platter of other party appetizers.

And whatever you do, don’t forget the remoulade. The cool, creamy sauce with its bright lemon, Dijon, Worcestershire, Old Bay, and subtle heat is the perfect contrast to the warm, buttery biscuits.

Can I Make These Ahead of Time?

Yes. You can assemble the biscuit bombs ahead of time and keep them covered in the refrigerator until you’re ready to bake them.

For the best results, I recommend baking them the same day you assemble them. Remove them from the refrigerator while your oven preheats, then brush with garlic butter and bake as directed.

The remoulade and garlic butter can also be prepared ahead of time and refrigerated separately.

How to Store Leftovers

Allow the baked biscuit bombs to cool before transferring them to an airtight container.

Store them in the refrigerator for up to 3 days.

Keep the remoulade refrigerated in a separate airtight container.

How to Reheat

For the best texture, reheat the biscuit bombs in a 350°F oven or air fryer until warmed through and the exterior becomes crisp again.

Avoid microwaving if possible. While it will warm them quickly, the biscuits can become soft and chewy rather than flaky.

If using an air fryer, reheat at 350°F for about 4 to 6 minutes, checking frequently so the biscuits don’t over-brown.

Final Thoughts

These Jumbo Crab Biscuit Bombs are proof that you don’t need a complicated recipe to make something that feels seriously impressive. The combination of flaky biscuit, creamy crab filling, melted Gruyère, garlic butter, and homemade remoulade hits every note.

They’re rich, savory, buttery, cheesy, and loaded with crab in every bite. Whether you’re serving them for a party, holiday gathering, game day, or simply making an indulgent snack at home, these little biscuit bombs are guaranteed to disappear fast.

Make extra. Trust me.

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Jumbo Crab Biscuit Bombs

These Jumbo Crab Biscuit Bombs are what happens when buttery, flaky biscuits meet a rich, cheesy crab filling. Each biscuit is stuffed with a creamy blend of crabmeat, jumbo lump crab, Gruyère, shallots, bell peppers, garlic, parsley, and Old Bay, then baked until golden, crisp on the outside, and irresistibly gooey in the center. But we’re not stopping there. The warm biscuit bombs get brushed with a savory garlic butter right out of the oven and served with a creamy, tangy homemade remoulade for dipping. Think crab dip meets a buttery Southern biscuit, all wrapped up into one ridiculously delicious bite. They’re perfect as an appetizer, party snack, or anytime you want to turn a simple can of biscuits into something seriously special.

Course Appetizer, Main Course

Cuisine American

Keyword biscuits, crab, jumbo crab, seafood

Prep Time 10 minutes minutes

Cook Time 21 minutes minutes

Author kingcooks

Ingredients

• 8 southern homestyle biscuits canned

Jumbo Crab Filling

• 8 oz crabmeat
• 8 oz jumbo lump crab meat
• 1 cup Gruyère cheese shredded
• 1/4 cup shallots finely chopped
• 1/4 cup bell peppers finely chopped
• 2 tbsp mayonnaise
• 1 tbsp fresh parsley chopped
• 1 tsp garlic minced or paste
• 1 tsp Old Bay seasoning
• 1 tsp black pepper

Garlic Butter

• 1/2 cup unsalted butter softened
• 1/2 tsp garlic minced
• 1/2 tsp parsley dried
• 1/2 tsp salt

Remoulade Sauce

• 1/2 cup Mayo
• 1 tsp parsley fresh chopped
• 1 tsp chives fresh chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay seasoning
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper

Garnish

• Fresh parsley chopped

Instructions

Remoulade Sauce

• In a bowl, add in all ingredients listed under “Remoulade Sauce” and mix thoroughly. Set in the refrigerator to allow the flavors to marry.

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter”and set aside.

Jumbo Crab Filling


• In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat and set aside.

Assemble

• Preheat oven to 375°F.
• Roll out one of the biscuits into a thin disk on a clean, flat surface or cutting board.
• Add a sprinkle of Gruyère cheese and a generous spoonful of the jumbo crab filling at the center. About 3 tablespoons of filling is ideal to prevent leakage.
• Bring all the edges of the dough to the center and pinch to seal. Place seam side down on a baking sheet.
• Continue assembling the remaining biscuits using the same method until all the dough is used.
• Brush the tops with garlic butter and place on the second rack in the preheated oven. Bake for 21-24 minutes. Until golden brown and cooked through.
• Once they are out of the oven, brush with more garlic butter, garnish with parsley, and serve with a side of the remoulade sauce and enjoy!

When you want an appetizer that feels indulgent, comforting, and seriously impressive, these Creamy Jumbo Crab Bombs deliver. This hot, bubbling crab dip is loaded with tender crab meat and sweet jumbo lump crab, all folded into a rich blend of cream cheese, Gruyère, Japanese mayonnaise, and melted butter.

Old Bay seasoning brings that classic seafood flavor, while shallot, fresh parsley, lemon juice, and Worcestershire sauce add layers of savory and bright flavor. Everything gets baked until the cheese is melted and bubbling, creating a creamy, cheesy crab dip that is absolutely perfect for scooping up with crispy crackers or chips.

Why You’re Going to Love This Recipe

• Loaded with jumbo lump crab: Every bite has generous pieces of sweet, tender crab.
• Ultra creamy and cheesy: Cream cheese, Gruyère, and Japanese mayonnaise create an incredibly rich texture.
• Packed with flavor: Old Bay, shallot, lemon, parsley, and Worcestershire sauce bring plenty of savory depth.
• Easy to make: Mix, fold, bake, and serve. It really is that simple.
• Perfect for entertaining: Serve this bubbling straight from the oven for an appetizer everyone will want to dig into.

Ingredients

Creamy Jumbo Crab Bombs

• Crackers or chips, for serving
• Cream cheese
• Gruyère cheese
• Japanese mayonnaise
• Crab meat
• Jumbo lump crab meat
• Butter
• Old Bay seasoning
• Shallot
• Fresh parsley
• Lemon juice
• Worcestershire sauce

Garnish

• Fresh parsley

How to Make Creamy Jumbo Crab Bombs

1. Prepare the Crab Mixture

Start by adding the softened cream cheese, shredded Gruyère, Japanese mayonnaise, crab meat, Old Bay seasoning, minced shallot, fresh parsley, lemon juice, and Worcestershire sauce to a large mixing bowl.

Hold off on adding the jumbo lump crab meat and melted butter for now.

Mix everything thoroughly until the ingredients are well combined and the cream cheese is evenly incorporated throughout the mixture.

2. Fold in the Jumbo Lump Crab

Once the creamy mixture is combined, gently fold in the jumbo lump crab meat.

Be careful not to overmix. You want to keep those beautiful pieces of jumbo lump crab intact so they remain noticeable throughout the dip.

3. Transfer to a Baking Dish

Preheat your oven to 350°F.

Transfer the crab mixture to an oven-safe baking dish that is at least 4×4 inches. Spread the mixture evenly throughout the dish.

Top with additional shredded Gruyère for an extra cheesy finish.

4. Bake Until Bubbling

Place the dish on the middle rack of your preheated oven and bake for 20 to 30 minutes, or until the dip is hot, bubbling around the edges, and the Gruyère on top has completely melted.

For an extra golden top, you can place the dip under the broiler for a minute or two at the end. Keep a close eye on it because the cheese can brown quickly.

5. Garnish and Serve

Remove the Creamy Jumbo Crab Bombs from the oven and let them sit for a couple of minutes.

Finish with freshly chopped parsley and serve immediately with your favorite crackers or crispy chips.

Then dig in while it’s hot and bubbly!

What Kind of Crab Should I Use?

For the best texture and flavor, I recommend using a combination of regular crab meat and jumbo lump crab meat.

The regular crab meat blends into the creamy base and gives the dip plenty of crab flavor, while the jumbo lump crab provides those larger, tender pieces throughout the dish.

If you’re able to find high-quality jumbo lump crab, this is definitely a recipe where it is worth using it.

What Makes This Crab Dip So Creamy?

The combination of cream cheese, Japanese mayonnaise, Gruyère cheese, and butter gives this appetizer its incredibly rich and creamy texture.

The cream cheese creates the base, while Japanese mayonnaise adds richness and a subtle tang. Gruyère melts beautifully into the mixture and adds a nutty, savory flavor. The melted butter rounds everything out and gives the crab an extra luxurious finish.

Can I Make This Ahead of Time?

Yes! You can prepare the crab mixture ahead of time and transfer it to your baking dish. Cover it tightly and refrigerate until you’re ready to bake.

When you’re ready to serve, remove the dish from the refrigerator and allow it to sit at room temperature briefly before baking. You may need to add a few extra minutes to the baking time since the dip will be chilled.

For the best texture, I recommend adding the final layer of Gruyère right before baking.

How to Store Leftover Crab Dip

Allow any leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days.

Because this recipe contains seafood and dairy, be sure to refrigerate leftovers promptly.

How to Reheat Creamy Jumbo Crab Bombs

For the best results, reheat leftovers in a 350°F oven until warmed through and bubbling.

You can also microwave individual portions in short intervals, stirring between each interval. The oven method will give you a better texture and help bring back that warm, cheesy consistency.

What to Serve With Creamy Jumbo Crab Bombs

These crab bombs are made for dipping! Serve them with:

• Buttery crackers
• Tortilla chips
• Pita chips
• Crostini
• Toasted baguette slices
• Pretzel crisps
• Fresh vegetables

For a party, I especially love serving this dip with a variety of crackers and toasted bread so everyone can choose their favorite.

Tips for the Best Creamy Jumbo Crab Bombs

Soften the cream cheese. This makes it much easier to incorporate into the other ingredients and prevents large chunks of cream cheese from remaining in the mixture.

Don’t overmix the jumbo lump crab. Gently folding it in helps preserve those large pieces of crab.

Use freshly shredded Gruyère. It melts beautifully and gives the dip a smoother, creamier consistency.

Serve it hot. This dip is at its absolute best when it’s fresh from the oven, bubbling and cheesy.

Don’t skip the lemon. Just a small amount of fresh lemon juice helps brighten the rich, creamy ingredients and keeps the dip from feeling too heavy.

Creamy Jumbo Crab Bombs

These Creamy Jumbo Crab Bombs are the kind of appetizer that disappears almost immediately. Between the creamy cheese base, buttery crab, sweet jumbo lump crab, and bubbling Gruyère topping, there’s a lot to love in every bite.

It’s rich, savory, cheesy, and packed with crab flavor, making it perfect for game days, holiday gatherings, dinner parties, or anytime you’re craving an impressive seafood appetizer.

Grab some crackers, scoop up a big bite, and enjoy!

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Creamy Jumbo Crab Bombs

If you love a rich, creamy crab dip loaded with big pieces of sweet jumbo lump crab, these Creamy Jumbo Crab Bombs are about to be your new favorite appetizer. This indulgent dip combines tender crab meat and jumbo lump crab with creamy Japanese mayonnaise, smooth cream cheese, nutty Gruyère, and plenty of buttery flavor. Old Bay, fresh shallot, parsley, lemon, and Worcestershire sauce add the perfect balance of savory, bright, and slightly tangy flavor. Baked until hot and bubbling with a golden layer of melted Gruyère, every bite is creamy, cheesy, and packed with crab. Serve it straight from the oven with crispy crackers or chips for an irresistible appetizer that’s made for sharing.

Course Appetizer, Main Course

Cuisine American

Keyword appetizers, crab, dip, seafood

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author kingcooks

Ingredients

• Crackers for serving

Creamy Jumbo Crab Bombs

• 8 oz cream cheese softened
• 1 cup Gruyère cheese shredded
• 1/2 cup Japanese mayonnaise
• 8 oz crab meat
• 8 oz jumbo lump crab meat
• 4 tbsp melted butter
• 1 tbsp Old Bay seasoning
• 1 tbsp shallot finely minced
• 1 tbsp fresh parsley chopped
• 1 tsp lemon juice
• 1/2 tsp Worcestershire sauce

Garnish

• Fresh parsley chopped

Instructions

Creamy Jumbo Crab Bombs

• In a bowl, add all the ingredients listed under “Creamy Jumbo Crab Bombs” EXCEPT the jumbo lump crab meat and melted butter, then mix thoroughly.
• Once combined, gently fold in the lump crab meat.

Assemble

• Preheat oven to 350°F.
• Transfer the mixture to an oven-safe dish that’s at least 4×4 inches. Spread out evenly and top with more Gruyère cheese.
• Place on the middle rack in the oven and bake for 20-30 minutes until the top is bubbling and the cheese is melted.
• Once cooked, garnish with fresh parsley, serve immediately with crackers or chips and enjoy!

Jumbo Crab Garlic Butter Rolls

Soft, fluffy dinner rolls stuffed to the brim with creamy crab filling, brushed in garlicky butter, and baked until golden and bubbling. Each bite is rich, savory, and loaded with sweet jumbo lump crab that you can actually see and savor.

This recipe takes everything you love about crab dip and tucks it inside warm bread. It’s indulgent, comforting, and just a little dramatic when you pull one apart and that creamy filling stretches and steams.

Perfect for game days, holiday spreads, dinner parties, or when you simply want to turn a regular weeknight into something special.

Why You’re Going to Love This Recipe

• Packed with real jumbo lump crab you can actually taste
• Creamy, cheesy filling with layers of garlic and herbs
• Golden, buttery tops with crispy edges
• Easy to prep ahead and bake when ready
• Feels fancy but uses simple ingredients

Ingredients

• Large dinner rolls

Jumbo Lump Crab Filling

• Cream cheese, softened
• Claw crab meat
• Jumbo lump crab meat
• Mozzarella, shredded
• Shallot, minced
• Fresh parsley, chopped
• Chives, minced
• Garlic, paste or minced
• Black pepper

Garlic Butter

• Unsalted butter, melted
• Garlic, minced
• Parsley, dried or fresh
• Salt

Garnish

• Parmesan cheese, grated
• Fresh parsley

Make the Garlic Butter

In a small bowl, mix together melted butter, minced garlic, parsley, and salt. Set aside.

Make the Jumbo Lump Crab Filling

In a mixing bowl, combine the cream cheese, claw crab meat, mozzarella, shallot, parsley, chives, garlic, and black pepper. Mix until smooth and well incorporated.

Gently fold in the jumbo lump crab meat last to keep those beautiful pieces intact.

Transfer the mixture to a piping bag.

Tip: No piping bag? Use a zip-top bag and snip the corner.

Prep the Rolls

Using a sharp knife, make a shallow crosscut into the top of each dinner roll. Do not slice all the way through.

Pipe the crab filling into each roll, filling generously. Continue until all filling is used.

Assemble and Bake

Preheat oven to 350°F.

Brush the tops and inside cuts of each roll with garlic butter.

Place stuffed rolls on a baking sheet and bake on the middle rack for 10 to 12 minutes, or until the tops are golden brown and the filling is warm and bubbling.

Once baked, brush with remaining garlic butter. Finish with grated parmesan and fresh parsley.

Serve warm and watch them disappear.

Storage and Reheating

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating
Reheat in a 325°F oven until warmed through to keep the bread soft and the filling creamy. You can also reheat in the air fryer at a lower temperature for a few minutes. Avoid microwaving if possible, as it can make the rolls chewy.

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Jumbo Crab Garlic Butter Rolls

There’s something about warm bread and crab that just feels luxurious. These Jumbo Crab Garlic Butter Rolls take everything you love about a creamy crab dip and tuck it inside soft, fluffy dinner rolls brushed in garlicky butter. As they bake, the tops turn golden, the filling gets warm and bubbly, and the sweet jumbo lump crab stays beautifully intact in every bite. It’s indulgent without being complicated. The kind of appetizer that makes people pause mid-conversation just to savor it. Perfect for holidays, game nights, or anytime you want to bring a little wow factor to the table without the stress. Soft. Buttery. Creamy. Loaded with real crab. Just like that.

Course Appetizer, dinner, Main Course

Cuisine American

Keyword dinner rolls, jumbo crab, seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 rolls

Author kingcooks

Ingredients

• 8 large dinner rolls

Jumbo Lump Crab Filling

• 16 oz cream cheese softened
• 8 oz claw crab meat
• 6 oz jumbo lump crab meat
• 1 cup mozzarella shredded
• 1/4 cup shallot minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp garlic paste or minced
• 1 tsp black pepper

Garlic Butter

• 8 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/2 tsp parsley dried or freshly chopped
• 1/4 tsp salt

Garnish

• Parmesan cheese grated
• Parsley freshly chopped

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Jumbo Lump Crab Filling

• In a bowl add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
• Once thoroughly combined, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
• Make a shallow crosscut through each dinner roll, making sure not to cut all the way through.
• Fill the openings of the roll with the jumbo lump crab filling to the best of your ability. Continue until no more filling is left.

Assemble

• Preheat oven to 350F.
• Brush on the garlic butter and transfer the stuffed rolls to a baking sheet. Place on the middle rack of the oven.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warm and bubbling throughout.
• Once baked, topped with remaining garlic butter, grated parmesan cheese and parsley. Enjoy!

Jumbo Crab and Spinach Dip

There’s something about a warm, bubbling crab dip that instantly sets the mood. This Jumbo Crab and Spinach Dip is rich, creamy, and unapologetically indulgent, the kind of appetizer that gathers people around the table without anyone needing an invitation. Sweet crab meat is folded into a velvety blend of cream cheese, mozzarella, and gouda, with tender spinach and classic Old Bay bringing just the right balance. Finished with extra jumbo lump crab on top, it feels luxe, comforting, and perfect for entertaining or savoring straight from the oven.

Why You’re Going to Love This Jumbo Crab and Spinach Dip

• Loaded with real crab for a rich seafood flavor in every bite
• Creamy, cheesy, and perfectly seasoned without overpowering the crab
• Easy to prep ahead and bake when ready to serve
• Perfect for holidays, game days, or cozy nights in
• Pairs beautifully with crusty bread, crackers, or chips

Ingredients for Jumbo Crab and Spinach Dip

For the Dip

Cream cheese
Jumbo lump crab meat
Crab meat
Spinach, cooked
Mozzarella cheese
Gouda cheese
Mayonnaise
Shallots
Parsley
Chives
Garlic
Old Bay seasoning
Black pepper
Salt
Paprika

For Serving

Crusty baguette, sliced
Extra mozzarella and gouda for topping

Garnish

Fresh chives

How to Make Jumbo Crab and Spinach Dip

Step 1: Mix the Base

In a large bowl, add the cream cheese, crab meat, cooked spinach, mozzarella, gouda, mayonnaise, shallots, parsley, chives, garlic, Old Bay, pepper, salt, and paprika. Mix until fully combined and smooth.

Step 2: Fold in the Jumbo Crab

Gently fold in the jumbo lump crab meat, being careful not to break up the pieces. This keeps those beautiful chunks intact for texture and presentation.

Step 3: Assemble

Preheat your oven to 350F. Transfer the mixture to an oven safe baking dish at least 8×8 inches. Spread evenly and top with additional mozzarella and gouda.

Step 4: Bake

Place the dish on the middle rack and bake until the cheese is melted and the top is bubbling. The dip should be hot all the way through with lightly golden edges.

Step 5: Finish and Serve

Once out of the oven, top with extra jumbo crab meat and garnish with chopped chives. Serve immediately with sliced baguette, crackers, or chips.

Tips for the Best Crab Dip

Use room temperature cream cheese for the smoothest texture
Drain spinach well to avoid excess moisture
Fold the jumbo crab gently to keep the pieces intact
Serve hot for the creamiest, most indulgent experience

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days.

To reheat, place the dip in an oven safe dish, cover loosely with foil, and warm in a 325F oven until heated through. You can also reheat individual portions in the microwave in short intervals, stirring gently between rounds to maintain the creamy texture.

What to Serve with Jumbo Crab and Spinach Dip

Sliced baguette or crostini
Buttery crackers
Tortilla chips or pita chips
Fresh vegetables for dipping

This Jumbo Crab and Spinach Dip is rich, comforting, and guaranteed to steal the spotlight wherever it’s served. Whether you’re hosting or just treating yourself, this is one appetizer worth savoring.

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Jumbo Crab & Spinach Dip

Creamy, rich, and loaded with sweet crab in every bite, this Jumbo Crab & Spinach Dip is the kind of appetizer that disappears fast. Velvety cream cheese melts into mozzarella and gouda, while tender spinach and Old Bay bring balance and warmth. Finished with generous chunks of jumbo lump crab on top, it’s luxurious without trying too hard, perfect for gatherings, holidays, or anytime you want to serve something that feels a little special with minimal effort.

Course Appetizer, Main Course

Cuisine American

Keyword crab dip, seafood

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Crusty baguette sliced into 1 inch pieces

Jumbo Crab & Spinach Dip

• 16 oz cream cheese softened
• 8 oz jumbo lump crab
• 8 oz crab meat
• 1 cup spinach cooked
• 1 cup mozzarella cheese shredded plus more
• 1 cup gouda cheese shredded plus more
• 1/2 cup mayonnaise
• 1/4 cup shallots diced
• 2 tbsp parsley chopped
• 2 tbsp chives chopped
• 1 tbsp garlic minced or paste
• 1 tsp old bay
• 1 tsp pepper
• 1/2 tsp salt
• 1/2 tsp paprika

Garnish

• Chives chopped

Instructions

Jumbo Crab & Spinach Dip

• In a bowl, add all the ingredients listed under “Jumbo Crab & Spinach Dip” EXCEPT the jumbo lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat.

Assemble

• Preheat oven to 350F.
• Transfer the mixture to oven safe dish that’s at least 8×8 inches. Spread out evenly and top with more mozzarella and gouda cheese.
• Place on the middle rack in the oven and bake for 20-30 minutes until the top is bubbling and the cheese is melted.
• Once cooked, top with jumbo crab meat and garnish with chives. Serve immediately with slices of baguette or chips and enjoy!

Egg Rolls x Seafood (WATCH HERE)

If you love crispy, golden egg rolls with a rich, indulgent filling, this Seafood Egg Rolls recipe is a must-try. Packed with buttery lobster, succulent shrimp, sweet crab, and creamy white cheddar, each bite is bursting with flavor. The homemade remoulade sauce adds a tangy, zesty finish that makes them irresistible. Whether you fry, bake, or air fry, these egg rolls bring restaurant-quality taste straight to your table.

Why You’ll Love This Recipe

• A luxurious seafood filling with lobster, shrimp, and crab for a rich, decadent flavor
• Perfectly crispy exterior whether fried, baked, or air fried
• Homemade remoulade sauce that pairs beautifully with the savory filling
• Versatile for parties, appetizers, or a special dinner treat
• Easy to customize with your favorite seafood or cheeses

Ingredients for Seafood Egg Rolls

Egg Rolls
Egg roll wrappers
White cheddar cheese slices
Canola oil, for frying

Seafood Filling
Lobster tails
Large shrimp, deveined and shelled
Jumbo lump crab
Crab meat
Mayonnaise
Unsalted butter
Red onion, diced
Bell peppers, diced
Green onion, diced
Parsley, chopped
Old Bay seasoning
Salt
Black pepper

Egg Wash
Egg
Water or milk

Remoulade Sauce
Mayonnaise
Fresh parsley, chopped
Fresh chives, chopped
Dijon mustard
Black pepper
Worcestershire sauce
Onion powder
Lemon juice
Old Bay seasoning
Paprika

How to Make the Remoulade Sauce

Mix together all ingredients for the remoulade sauce in a small bowl until smooth. Cover and refrigerate until ready to serve.

How to Make the Egg Wash

Whisk the egg and water or milk in a small bowl until smooth. Set aside.

How to Prepare the Seafood Filling

In a pot over low heat, melt the butter completely. Add the lobster, shrimp, garlic, thyme, and salt. Stir occasionally and allow the seafood to poach gently for several minutes until partially cooked. The butter should remain at a gentle simmer without bubbling.

Once the seafood is about three-quarters cooked, remove it from the butter and let it rest for a few minutes. Once cooled, cut the lobster and shrimp into bite-sized pieces.

In a large mixing bowl, combine the mayonnaise, cooked lobster and shrimp, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, Old Bay, and black pepper. Gently fold in the jumbo lump crab to keep the pieces intact.

How to Assemble the Egg Rolls

Place two egg roll wrappers on a flat surface. Spoon the seafood filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides toward the center. Roll tightly toward the top corner, sealing the edge. Repeat until all filling is used.

Frying Instructions

Heat canola oil in a deep pot to 350°F. Fry egg rolls in batches until golden brown and crispy, about a few minutes per batch. Drain on a paper towel-lined plate or wire rack.

Air Fryer Instructions

Preheat the air fryer to 375°F. Lightly brush or spray egg rolls with canola oil, coating all sides. Arrange in a single layer in the basket with space between each. Cook for 8 to 10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

Preheat the oven to 400°F. Place egg rolls on a parchment-lined baking sheet. Brush or spray with canola oil to help them crisp. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.

Serving Suggestions

Serve hot with lemon wedges and the homemade remoulade sauce for dipping. These egg rolls pair perfectly with a fresh side salad or crispy fries for a complete meal.

Storage and Reheating

Store any leftover egg rolls in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to bring back their crispiness. For longer storage, freeze uncooked egg rolls and cook directly from frozen, adding a few extra minutes to the cooking time.

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Crispy Seafood Egg Rolls

Golden, crispy, and loaded with decadent seafood, these egg rolls are anything but ordinary. Each bite is packed with buttery lobster, tender shrimp, sweet crab, and creamy white cheddar, all wrapped up in a flaky shell. Whether fried, baked, or air-fried, they deliver restaurant-quality flavor right from your kitchen, especially when paired with a tangy homemade remoulade sauce.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword egg rolls, seafood

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 2 cups white cheddar cheese slices
• Canola oil for frying

Seafood Filling

• 1-2 lobster tails deveined and shelled
• 1/2 lbs shrimp deveined and shelled
• 8 oz jumbo lump crab
• 4 oz crab meat
• 1 cup mayonnaise
• 1 cup butter unsalted
• 1/4 cup red onion diced
• 1/4 cup bell peppers diced
• 1/4 cup green onion diced
• 2 tbsp parsley chopped
• 1 tsp old bay
• 1/2 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika

Instructions

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Seafood Filling

• In a pot over low heat at butter. Once the butter is melted completely, slowly add in the lobster, shrimp, garlic, thyme and salt.
• Stir occasionally and allow the lobster and shrimp to pouch for 5-6 minutes. The butter should be at a gentle simmer, no bubbling.
• Once cooked 75% of the way through, remove from the butter and set aside to rest for a few minutes.
• Once cooled, cut the lobster and shrimp into bite sized pieces.
• To a large bowl, add mayonnaise, the pouched shrimp and lobster, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, old bay and black pepper.
• Mix to combine then gently fold in jumbo lump crab meat.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center.
• Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 9-10 egg rolls.

Frying Instructions

• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one.
• Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!