Famous Crab Bombs
- A pinch of cayenne pepper for heat.
- Finely chopped green onions for extra freshness.
- Worcestershire sauce for a savory depth of flavor.
- Panko breadcrumbs instead of regular for a lighter texture.
- Melted butter drizzle on top before baking for extra richness.
Tips for Success
- Handle the crab gently to keep the lumps intact for the best texture.
- Use minimal filler — you want the crab to be the star.
- Chill the mixture for 15–20 minutes before shaping to help it hold together.
- Don’t overbake — just bake until warmed through and lightly golden to avoid drying out the crab.
- Fresh jumbo lump crab meat will give you the best flavor and texture, but pasteurized lump crab meat works if fresh isn’t available.
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, gently combine the mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon juice, and parsley (if using).
- Carefully fold in the jumbo lump crab meat, trying not to break up the large pieces. If needed, add just enough breadcrumbs to hold the mixture together.
- Shape into 4–5 large, round “bombs” and place them on the prepared baking sheet.
- Bake for 15–18 minutes, or until lightly golden and heated through.
- Serve hot with lemon wedges, tartar sauce, or a drizzle of melted butter.
Description
These Famous Crab Bombs are luscious and full of flavor. The crab meat remains tender and juicy, with just the right amount of creamy binder and subtle seasoning to enhance, not overpower, its natural sweetness. Each bite feels indulgent — a pure, rich seafood experience that is both comforting and elegant.
