I love how these Famous Crab Bombs bring the pure sweetness of lump crab meat center stage—minimally bound, baked to a golden crust, and bursting with flavor every time.

Why I’ll love this recipe

I adore this recipe because it’s deceptively simple yet irresistibly elegant. The delicate texture of jumbo or lump crab shines through with just enough creamy binder to hold it together. Plus, the quick prep and bake time make them perfect for both weeknight dinners and special gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb jumbo or lump crab meat (fresh or pasteurized)
¼ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
¼ cup crushed buttery crackers (like Ritz)
Optional: 1 tablespoon fresh parsley, chopped
Butter, for brushing tops
Lemon wedges, for serving

directions

Preheat oven to 375 °F (190 °C).
Gently pick through the crab meat, removing any shell fragments, while keeping the lumps intact.
In a bowl, whisk together mayonnaise, egg, Dijon mustard, Old Bay seasoning, and lemon juice until smooth.
Carefully fold in the crab meat and crushed buttery crackers (plus parsley, if using), mixing just enough so it holds together.
Shape the mixture into 4–6 mounded balls and place them on a greased or parchment-lined baking sheet.
Brush the top of each crab bomb with melted butter.
Bake for 18–20 minutes, until golden brown and heated through.
Serve immediately with lemon wedges and a sprinkle of Old Bay if desired.

Servings and timing

Makes about 4–6 crab bombs, depending on size.

Prep time: ~15 minutes
Cook time: ~18–20 minutes
Total time: ~35 minutes

variations

Spicy Crab Bombs: stir in a dash of hot sauce or a pinch of cayenne for some heat.
Herbed twist: swap parsley for chives or dill.
Cheesy: mix in shredded cheddar or pepper jack inside each bomb.
Gluten-free: use gluten-free crackers instead of Ritz.
Mini bombs: make smaller, appetizer-friendly portions and reduce baking time slightly.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 325 °F (160 °C) oven for about 8–10 minutes for best texture. They also freeze well—just freeze shaped (or baked) bombs tightly wrapped. Thaw overnight in the fridge before baking or reheating.

FAQs

Can I use canned crab meat?

I can, and while fresh or jumbo lump crab is best for texture and flavor, well-drained canned crab works if that’s what I have.

Are these gluten-free?

Yes, if I replace the crackers with gluten-free ones and make sure the mayo and mustard are gluten-free.

Can I make them smaller for appetizers?

Absolutely—I make them golf-ball sized and bake for around 12–14 minutes for bite-sized portions.

Can I prepare the mixture ahead of time?

Yes, I prep it up to 24 hours in advance and keep it covered in the fridge—flavors meld nicely that way.

What’s the best reheating method?

I always reheat in the oven at 325 °F for 8–10 minutes to keep the crust crisp, rather than using the microwave.

Conclusion

I find these Famous Crab Bombs to be the perfect blend of luxury and simplicity. Every bite delivers rich, sweet crab wrapped in a buttery, golden crust that feels indulgent yet approachable. Whether I serve them for dinner or as a show-stopping appetizer, they never fail to impress with minimal effort.