Description
These Famous Crab Bombs are a seafood lover’s dream—packed with sweet jumbo lump crab meat, just enough filler to hold them together, and baked to golden perfection. They’re buttery, rich, and bursting with flavor. Perfect for a fancy appetizer or main dish!
Ingredients
1 lb jumbo 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
Lemon wedges, for serving
Instructions
Preheat oven to 375°F (190°C).
Gently pick through the crab meat to remove any shells, keeping the lumps intact.
In a mixing bowl, whisk together mayo, egg, Dijon mustard, Old Bay seasoning, lemon juice, and parsley until smooth.
Carefully fold in the crab meat and crushed crackers until just combined. Do not overmix.
Shape mixture into 4–6 mounded balls and place on a greased or parchment-lined baking sheet.
Brush the tops with melted butter.
Bake for 18–20 minutes, or until golden brown and heated through.
Serve hot with lemon wedges and a sprinkle of Old Bay, if desired.
Notes
For best results, use high-quality jumbo lump crab meat with minimal liquid.
Don’t overmix—keep those beautiful lumps whole for texture and flavor.
You can refrigerate the formed crab bombs for 30 minutes before baking to help them hold their shape better.
Nutrition
- Serving Size: 1 crab bomb
- Calories: 230
- Sugar: 1g
- Sodium: 450mg (approx., varies by crab and seasoning)
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg