I love making these Famous Crab Bombs when I want something that feels special but is still easy to prepare. They are rich, tender, and packed with sweet crab flavor, baked until golden on the outside while staying moist on the inside. Every time I make them, they remind me of classic seafood dishes served at coastal restaurants.
Why You’ll Love This Recipe
I like this recipe because it lets the crab shine without being overpowered by fillers. I also enjoy how simple the preparation is, even though the result feels impressive. These crab bombs are perfect for gatherings, family dinners, or anytime I want a comforting seafood dish that tastes indulgent but balanced.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound jumbo lump crab meat, fresh or pasteurized
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crushed crackers or breadcrumbs
1 tablespoon fresh parsley, finely chopped
1 tablespoon melted butter, for brushing
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a baking sheet. In a large bowl, I gently mix the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. I carefully fold in the crab meat, making sure not to break up the lumps too much.
Next, I add the crushed crackers and parsley, mixing just until everything comes together. I shape the mixture into large balls and place them on the prepared baking sheet. Before baking, I brush the tops lightly with melted butter. I bake them for about 20 to 25 minutes, until they are golden and heated through.
Servings And Timing
I usually get about 4 large crab bombs from this recipe.
Preparation time is around 15 minutes, and baking takes about 25 minutes, making the total time roughly 40 minutes.
Variations
I sometimes add a little lemon zest to brighten the flavor. When I want a bit of heat, I mix in a pinch of cayenne pepper. I also like using panko breadcrumbs instead of crackers for a slightly lighter texture.
Storage/Reheating
I store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in the oven at 350°F (175°C) for about 10 minutes so they warm evenly without drying out.
FAQs
Can I use canned crab meat?
I prefer fresh or pasteurized crab meat, but I have used canned crab in a pinch after draining it very well.
Can I prepare these ahead of time?
I often shape the crab bombs a few hours ahead and keep them covered in the refrigerator until ready to bake.
Can I fry these instead of baking?
I usually bake them, but they can be pan-fried gently in oil if I want a crispier exterior.
What should I serve with crab bombs?
I like serving them with a simple salad, roasted vegetables, or a light dipping sauce.
Can I freeze crab bombs?
I do not recommend freezing them, as the texture of the crab can change once thawed.
Conclusion
I enjoy making these Famous Crab Bombs because they are flavorful, satisfying, and easy to put together. They always feel like a treat, whether I serve them as a main dish or a hearty appetizer, and they never fail to impress at the table.
These Famous Crab Bombs are rich, tender, and packed with sweet jumbo lump crab meat, lightly seasoned and baked to golden perfection. A simple yet impressive seafood dish perfect for special dinners or gatherings.
Ingredients
1 pound jumbo lump crab meat, fresh or pasteurized
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crushed crackers or breadcrumbs
1 tablespoon fresh parsley, finely chopped
1 tablespoon melted butter, for brushing
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
In a large bowl, mix mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper.
Gently fold in the crab meat, keeping the lumps intact as much as possible.
Add crushed crackers and parsley; mix just until combined.
Shape into 4 large balls and place on the baking sheet.
Brush the tops with melted butter.
Bake for 20–25 minutes, until golden and heated through.
Notes
Add lemon zest for brightness or a pinch of cayenne for heat.
Use panko breadcrumbs for a lighter texture.
Can be shaped ahead and refrigerated before baking.
Best served warm with a salad or light dipping sauce.
Do not freeze, as crab texture may change after thawing.
