Description
Delight in these Jumbo Lump Crab Bombs featuring tender, succulent crab meat blended with flavorful seasonings and crispy cracker crumbs, baked to golden perfection and served with a rich, warm lemon butter sauce. This elegant appetizer is perfect for special occasions or a sophisticated snack, combining bright citrus notes with buttery richness and a touch of Old Bay seasoning.
Ingredients
Crab Bomb Mixture
- 1 lb cooked jumbo lump crab meat (picked over for shells, drained, and gently patted dry)
- 1/3 cup mayonnaise
- 1 large egg (lightly beaten)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 cup buttery crackers (finely crushed, about 14 to 16 crackers, plus 1 tablespoon if needed)
- 1 tbsp fresh chives or parsley (chopped)
- 2 tbsp unsalted butter (melted)
For Serving
- lemon wedges
- fresh chives or parsley (chopped, for garnish)
- 4 tbsp unsalted butter (melted)
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 pinch Old Bay seasoning (optional)
Instructions
- Prepare the Crab Mixture: In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and lemon zest until smooth. Gently fold in crab meat, cracker crumbs, and chopped chives or parsley. If the mixture feels too loose, add 1 more tablespoon of cracker crumbs until it holds together when lightly pressed.
- Shape Crab Bombs: Divide the mixture into 4 generous mounds and gently shape with your hands without packing tightly. Place each mound on a baking sheet lined with parchment paper or in lightly buttered ramekins or oven-safe scallop shells.
- Chill: Refrigerate the shaped crab bombs for 20 minutes to help them firm up for baking.
- Preheat Oven and Prepare for Baking: Preheat the oven to 375°F (190°C). Brush the tops of the chilled crab bombs with the remaining melted butter reserved for baking.
- Bake the Crab Bombs: Bake for 20 to 25 minutes until the tops turn lightly golden and the centers reach an internal temperature of 160°F (71°C).
- Make Warm Lemon Butter: While baking, whisk together melted butter, lemon juice, lemon zest, and optional Old Bay seasoning. Keep warm and stir before serving.
- Rest and Garnish: Let the crab bombs rest 5 minutes after baking. Garnish with chopped chives or parsley, serve warm with lemon wedges and warm lemon butter sauce for dipping or drizzling.
Notes
- Make sure to pick through the crab meat carefully to remove any shells for a smooth texture.
- Use buttery crackers like Ritz for the best flavor and binding.
- If crab mixture is too wet, add an extra tablespoon of cracker crumbs to bind it well.
- Ramekins or scallop shells are optional but add an elegant presentation.
- The warm lemon butter adds a bright and rich complement; adjust Old Bay seasoning in it to taste.
- Ensure crab bombs reach a safe internal temperature of 160°F for seafood safety.
