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Famous Crab Bombs


  • Author: Sarah White
  • Total Time: 33 minutes
  • Yield: 4 servings

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

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. 
  2. In a large bowl, gently mix crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. 
  3. Add breadcrumbs and fold carefully until the mixture just holds together; avoid overmixing to keep crab lumps intact. 
  4. Shape mixture into large balls or mounds and place on the prepared baking sheet. 
  5. Brush tops with melted butter and bake for 15–18 minutes, until golden brown. 
  6. 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