Description
Famous Crab Bombs are tender, golden-baked mounds of jumbo lump crab meat, lightly bound with a creamy mixture and seasoned simply to let the crab shine. Perfect for a special dinner or an elegant appetizer.
Ingredients
- 1 lb jumbo or lump crab meat (fresh or pasteurized)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tsp lemon juice
- 1/4 cup crushed buttery crackers (like Ritz)
- 1 tbsp fresh parsley, chopped (optional)
- Butter, for brushing tops
- Lemon wedges, for serving
Instructions
- Preheat oven to 375°F (190°C).
- Pick through the crab meat to remove shell fragments, keeping lumps intact.
- In a bowl, whisk mayonnaise, egg, Dijon mustard, Old Bay seasoning, and lemon juice until smooth.
- Fold in crab meat and crushed crackers (plus parsley if using) gently until just combined.
- Shape mixture into 4–6 mounded balls and place on a greased or parchment-lined baking sheet.
- Brush tops with melted butter.
- Bake for 18–20 minutes, until golden brown and heated through.
- Serve immediately with lemon wedges and extra Old Bay if desired.
Notes
- For a spicy version, add hot sauce or cayenne pepper.
- Use gluten-free crackers for a gluten-free variation.
- Can be made smaller for appetizers by reducing baking time to 12–14 minutes.
- Mixture can be prepared up to 24 hours in advance and refrigerated before baking.
Nutrition
- Serving Size: 1 crab bomb
- Calories: 210
- Sugar: 1g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 105mg
