Famous Crab Bombs

 

Ingredients

This recipe yields about 4 large Crab Bombs (baseball-sized). Adjust quantities to make smaller portions if desired.

Crab Bombs

• 1 lb (450 g) jumbo lump crab meat, picked clean of shells
• 1 large egg
• ¼ cup (60 g) mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning (or preferred seafood seasoning)
• ½ tsp Worcestershire sauce
• 1 tbsp chopped fresh parsley
• ½ cup (approx.) crushed butter crackers (Ritz) or panko breadcrumbs — add sparingly
• Juice of ½ lemon (about 1–2 tsp)
• Salt and freshly ground black pepper, to taste
• Optional: 1–2 tbsp melted butter, for brushing before baking

Serving Suggestions

• Lemon wedges
• Drawn butter or melted garlic butter
• Simple remoulade or tartar-style sauce
• Fresh herbs for garnish (parsley, chives)

Equipment

• Large mixing bowl
• Baking sheet lined with parchment or a lightly greased baking dish
• Measuring cups and spoons
• Offset spatula or spoon for shaping

Instructions

1. Preheat the oven. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.
2. Whisk the binder. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and chopped parsley until smooth.
3. Fold in crab meat gently. Add the jumbo lump crab meat to the bowl and fold carefully to coat the crab with the binder. Take care to preserve the lumps of crab — avoid vigorous stirring that will break them down.
4. Add crackers or breadcrumbs sparingly. Sprinkle in crushed butter crackers or panko a little at a time, folding just until the mixture holds together. Use only enough to bind; the interior should remain moist and crab-forward.
5. Form the bombs. Using clean hands, shape the mixture into 4 large, compact balls (baseball-sized). Place them evenly spaced on the prepared baking sheet. If you prefer smaller portions, form 6–8 medium-sized bombs instead.
6. Optional butter brush. For an extra golden finish and richer flavor, lightly brush the tops with melted butter before baking.
7. Bake until golden. Bake 20–25 minutes, or until the tops are golden and the centers are heated through. The exterior should be slightly crisp while the interior remains moist. If baking from frozen, add 5–10 minutes to the cook time.
8. Rest and serve. Let the Crab Bombs rest 2–3 minutes on the sheet, then transfer to a platter. Serve hot with lemon wedges, drawn butter, or remoulade sauce.