Description
Famous Crab Bombs are bite-sized crab cakes filled with delicious crab meat, seasoned with Old Bay, Dijon mustard, and a touch of lemon juice, then baked to a golden perfection.
Ingredients
Scale
- 1 pound fresh lump crab meat
- ½ cup mayonnaise
- ¼ cup breadcrumbs (preferably panko)
- ¼ cup finely chopped green onions
- 1 egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons butter, melted (for drizzling)
- Optional: additional Old Bay seasoning for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish or tray.
- In a large mixing bowl, gently combine crab meat, mayonnaise, breadcrumbs, green onions, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper.
- Mix gently to combine, keeping the crab lumps intact.
- Form the mixture into compact balls or mounds using your hands or a measuring cup and place them on the prepared baking dish.
- Drizzle melted butter over the crab bombs.
- Bake for 20-25 minutes or until golden brown and heated through.
- Let sit for a few minutes before serving. Optionally, sprinkle with additional Old Bay seasoning before serving.
Notes
- Be sure to handle the crab meat gently to keep the lumps intact for a better texture.
- You can substitute the breadcrumbs with crushed crackers or use gluten-free breadcrumbs for a gluten-free option.
- These crab bombs can be served with a dipping sauce like tartar sauce or a spicy mayo for extra flavor.
- If you prefer a crispier texture, broil the crab bombs for the last 2-3 minutes of baking.
Nutrition
- Serving Size: 1 crab bomb
- Calories: 150
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg