Famous crab bombs are a seafood lover’s dream—packed with sweet lump crab meat, a touch of seasoning, and just enough filler to hold everything together. These golden, tender crab mounds are baked to perfection and bursting with pure crab flavor. I love making them when I want a restaurant-style seafood dish that’s simple, elegant, and seriously satisfying.
Why You’ll Love This Recipe
I love this recipe because it celebrates the crab without overwhelming it. There’s no heavy breading or unnecessary ingredients—just fresh crab meat held together with a light binder and kissed with Old Bay seasoning. It’s easy to make, quick to bake, and always impresses, whether I’m cooking for a crowd or just treating myself to something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Lump crab meat (fresh or pasteurized, picked over for shells)
- Mayonnaise
- Dijon mustard
- Egg
- Old Bay seasoning
- Lemon juice
- Parsley (chopped)
- Salt and pepper
- Optional: crushed saltine crackers or breadcrumbs (minimal, for structure)
- Butter (for brushing before baking)
Directions
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, I gently mix the crab meat with mayonnaise, mustard, egg, lemon juice, Old Bay, parsley, and a pinch of salt and pepper.
- I fold everything carefully to avoid breaking up the crab meat too much. If needed, I add a small amount of crushed saltines or breadcrumbs to help the mixture hold.
- I form the mixture into round, baseball-sized mounds and place them on the prepared baking sheet.
- I brush each crab bomb lightly with melted butter for a golden finish.
- I bake for 15–20 minutes, or until heated through and golden on top.
- I serve them hot with lemon wedges and, if I’m feeling fancy, a side of garlic butter or remoulade.
Servings and Timing
This recipe makes about 4 large crab bombs. It takes around 15 minutes to prep and 15–20 minutes to bake, so I can have a gourmet seafood dish on the table in under 40 minutes.
Variations
- I sometimes add a dash of hot sauce or cayenne for heat.
- A spoonful of finely chopped shallots or celery adds texture and depth.
- Swapping Old Bay for Cajun seasoning gives it a Southern twist.
- I make mini versions for appetizers using a small cookie scoop.
Storage/Reheating
Leftover crab bombs keep in the fridge for up to 2 days. I reheat them gently in a 300°F oven for 10–12 minutes or until warmed through. I avoid the microwave—it can make the crab rubbery. These are best served fresh but still tasty the next day.
FAQs
Can I use canned crab?
I recommend lump or jumbo lump crab meat for the best texture and flavor, but refrigerated canned crab (not the shelf-stable kind) can work in a pinch.
What’s the difference between crab bombs and crab cakes?
Crab bombs are larger, rounder, and usually contain less filler—more like a baked crab mound than a flat cake.
Can I freeze crab bombs?
I don’t usually freeze them once cooked, but I’ve frozen them raw and then baked from frozen with great results—just add a few extra minutes of cook time.
How do I keep them from falling apart?
Don’t skip the egg—it helps bind the mixture. I add just enough crumbs to hold it all together while keeping the crab the star.
What should I serve with them?
They go great with roasted asparagus, lemon rice, coleslaw, or a simple salad. I also like serving them with a tangy sauce like tartar or aioli.
Conclusion
Famous crab bombs are everything I want in a seafood dish—rich, tender, and bursting with real crab flavor. With just the right balance of seasoning and minimal filler, they let the crab shine. Whether for a special occasion or a weeknight treat, these are the kind of crowd-pleasing bites I can’t stop making (or eating).
Print
Famous Crab Bombs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 crab bombs
- Category: Main Course
- Method: Baked
Description
These famous crab bombs are the ultimate seafood indulgence—packed with sweet lump crab meat, minimal filler, and bold seasoning. Baked until golden and tender, they’re the perfect restaurant-style dish to serve at home with incredible flavor and minimal effort.
Ingredients
- 1 lb lump crab meat (fresh or pasteurized, shells removed)
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg, lightly beaten
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
- 2 tablespoons crushed saltine crackers or breadcrumbs (optional, just enough to bind)
- 2 tablespoons melted butter (for brushing)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, gently combine crab meat, mayonnaise, mustard, egg, Old Bay, lemon juice, parsley, salt, and pepper.
- Carefully fold mixture to avoid breaking up the crab. Add minimal crumbs only if needed for structure.
- Form into 4 large round mounds and place on the prepared baking sheet.
- Brush each crab bomb with melted butter.
- Bake for 15–20 minutes, or until golden and heated through.
- Serve hot with lemon wedges, remoulade, or garlic butter.
Notes
- Use jumbo lump crab meat for the best texture and flavor.
- Add a dash of hot sauce or cayenne if you prefer a spicier kick.
- For mini appetizer versions, use a small scoop and reduce baking time to 10–12 minutes.
- Best enjoyed fresh, but leftovers reheat well in the oven.
