Description
Rich, golden crab bombs made with sweet jumbo lump crab meat, lightly bound with mayonnaise and egg for a tender, flavorful bite. Perfect for seafood lovers!
Ingredients
 • 1 pound jumbo lump crab meat
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/4 cup breadcrumbs or crushed crackers
• 2 tablespoons melted butter (for brushing)
• Lemon wedges, for serving
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.Â
- In a large bowl, gently mix crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.Â
- Add breadcrumbs and fold carefully until the mixture just holds together; avoid overmixing to keep crab lumps intact.Â
- Shape mixture into large balls or mounds and place on the prepared baking sheet.Â
- Brush tops with melted butter and bake for 15–18 minutes, until golden brown.Â
- Let rest for a few minutes, then serve warm with lemon wedges or tartar sauce.
Notes
 For extra crispness, broil for 1–2 minutes after baking. Refrigerate leftovers up to 3 days or freeze unbaked bombs for up to 2 months. Serve with coleslaw or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American