Famous Crab Bombs
Delicious bite-sized crab bombs that blend creamy crab meat with a crispy exterior, perfect for snacks or appetizers.
Ingredients
Main Ingredients
- 1 lb jumbo lump crab meat (fresh, picked over for shells) Fresh crab meat yields the best flavor.
- 1 piece egg, lightly beaten
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning Can substitute with paprika, celery salt, and black pepper.
- 1/2 tsp lemon juice (fresh)
- 1/4 cup crushed saltine crackers or plain breadcrumbs Use gluten-free version for a gluten-free option.
- 1 tbsp chopped fresh parsley (optional) Adds freshness.
- Butter for greasing or topping (optional) Adds richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and lightly grease a baking dish or line it with parchment paper.
- In a medium-sized mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until well combined.
- Carefully add the jumbo lump crab meat to the mixture and fold it in gently with a spatula or your hands, being careful not to break the lumps.
- Sprinkle in the crushed saltine crackers or breadcrumbs, mixing just enough for everything to stick together. If using, stir in the chopped fresh parsley.
- Shape the mixture into large round mounds (about 4 to 6 depending on portion size) and place them evenly in the prepared baking dish.
- Place a small pat of butter on top of each crab bomb before baking.
- Bake for 12–15 minutes or until golden brown on top and heated through. Enjoy hot!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to two months. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.