Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb
- Calories: 280
- Sugar: 1g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 125mg
