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.
