You know that feeling when someone takes the first bite and just stops fork in mid-air, eyes wide, then they ask, “Where did you buy this?” That’s exactly what happened the first time I made these Famous Crab Bombs. My husband thought I’d picked them up from a fancy seafood place down by the docks. But nope just little ol’ me, in my kitchen, channeling all the cozy East Coast charm I could into one baking sheet.
These crab bombs have become a special dinner in our house. They’re buttery, golden, loaded with sweet jumbo lump crab meat, and just enough seasoning to make them sing without drowning the delicate seafood flavor. It’s one of those recipes that feels restaurant-fancy but is totally doable on a Tuesday night.
If you’re looking for a crab bomb recipe that’s rich, flavorful, and packed with love, this one’s it.
Why These Famous Crab Bombs Will Become Your Family’s Favorite
Let’s be honest any dish with “bomb” in the name better deliver. And these do, big time. Each bomb is like a little gift of seafood heaven, wrapped in butter and baked to golden perfection.
What I love most? There’s hardly any filler. These aren’t your average crab cakes loaded with breadcrumbs. Nope. These are all about the jumbo lump crab meat, with just a kiss of mayo and egg to hold things together.
My kids call them “seafood snowballs,” and honestly, I love that. They’re round, warm, crisp on the outside, and full of that delicate crab flavor inside. If you’re trying to impress someone (even yourself), this is the dish.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
The 5 Ingredients You Can’t Skip
Let’s talk about what really makes these crab bombs shine:
1. Jumbo lump crab meat
Use the good stuff. Trust me, this is where you want to splurge a little. Fresh is best, but pasteurized works beautifully if that’s what’s available. Just make sure it’s well-drained so your bombs hold together.
2. Mayonnaise
I go for a rich, eggy mayo (sometimes even triple-yolk if I can find it). It’s not just a binder it adds depth and creaminess.
3. Dijon mustard
This gives the crab bombs just a little kick. You won’t taste mustard, but you’ll notice the brightness it adds.
4. Old Bay seasoning
Classic for a reason. It’s the signature spice blend that screams coastal comfort food.
5. Fresh lemon juice
A squeeze of lemon balances out the richness and makes everything taste fresher.
Equipment You’ll Need
Nothing fancy here just kitchen basics:
- Mixing bowl
- Measuring spoons
- Baking sheet
- Parchment paper or foil
- Spatula or soft spoon
- Oven
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Let’s Make These Crab Bombs!
Here’s how I make them step by step, no fuss, just real food and a little love.
Step 1: Prep your oven and tray
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil so cleanup is a breeze.
Step 2: Mix gently, like you’re handling clouds
In a large mixing bowl, combine:
- 1 lb jumbo lump crab meat
- 2 tablespoons mayonnaise
- 1 egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon green onions or chives, finely chopped
- Optional: 1 tablespoon breadcrumbs (gluten-free if needed)
- Salt and pepper, to taste
Anna’s tip: Use a soft spatula or even your hands to fold the mixture gently. You want to keep those beautiful crab lumps intact. That’s what gives the bombs their signature texture.
Step 3: Shape the bombs
Using your hands, form the mixture into 2 large or 4 smaller balls. Place them on your lined baking sheet, leaving a little space between each.
Step 4: Butter time!
Drizzle 2 tablespoons of melted butter over each crab bomb. Don’t skip this step it helps them crisp up and adds that buttery top crust everyone loves.
Step 5: Bake until golden and fragrant
Pop the tray in the oven and bake for 20–25 minutes, or until they’re golden brown and set. You’ll know they’re ready when the edges are just beginning to crisp and you can smell that warm, toasty seafood aroma.
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Step 6: Serve with lemon wedges and love
As soon as they come out, serve them hot with lemon wedges on the side. A creamy dipping sauce (like a lemon aioli or tartar sauce) works great too.
Anna’s Tips for Perfect Crab Bombs Every Time
- Chill before baking: If you have time, let the shaped bombs chill in the fridge for 15–20 minutes. This helps them hold their shape better while baking.
- No breadcrumbs? No problem: You can skip them completely, or use almond flour or gluten-free breadcrumbs.
- Want a spicy twist? Add a dash of cayenne pepper or a tablespoon of finely chopped jalapeños for “Firecracker Bombs.”
- Crispy alternative? Try air frying at 375°F for about 15 minutes. You’ll get a lighter, crunchier texture that’s still delicious.
My Family’s Favorite Way to Eat Crab Bombs
We usually have ours with buttery rice, roasted asparagus, and extra lemon wedges. But sometimes when I’m feeling nostalgic I serve them with sweet corn on the cob and coleslaw, just like my grandma used to. The combo of warm, crispy crab and cool, crunchy slaw is unbeatable.
And on busy nights? I’ll throw one on a toasted brioche bun with lettuce and spicy mayo and call it a crab bomb sandwich. Heaven.
FAQ
What is a crab bomb?
A crab bomb is a large, baked seafood dish made almost entirely of jumbo lump crab meat with very little filler typically no more than a spoonful of binding agent like mayo or egg.
How do you keep crab bombs from falling apart?
Use just enough egg and mayo to bind the mixture. Chill the formed crab bombs in the refrigerator for 15–20 minutes before baking. Gently fold the ingredients to keep the lumps intact.
Can crab bombs be made ahead of time?
Yes! Prepare the crab mixture and shape the bombs, then cover and refrigerate them for up to 24 hours. Just pop them in the oven when ready to serve.
What is the best crab meat for crab bombs?
Always use fresh jumbo lump crab meat if possible. Pasteurized is fine, but make sure it’s high quality and well-drained.
Are crab bombs gluten-free?
They can be. Simply skip the breadcrumbs, or use certified gluten-free breadcrumbs or almond flour.
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Let’s Make This a New Tradition
I really do hope you give these Famous Crab Bombs a try. They’ve become one of those “go-to” recipes in my kitchen the kind I reach for when I want to make something extra special, but without turning dinner into a three-hour production.
There’s just something about the buttery aroma as they bake, the way the tops turn golden and just a little crisp, and how each bite is packed with sweet crab meat that melts in your mouth. It’s the kind of recipe that makes you feel like you’re sitting at a cozy seaside inn, even if you’re just in your kitchen in sweatpants.
Over the years, these crab bombs have slowly made their way into our family traditions. Sometimes it’s a Sunday treat when we’re all home together. Other times I’ll make them on birthdays or anniversaries, served alongside something fresh and simple like lemony green beans or roasted potatoes with rosemary from the garden.
And don’t even get me started on how much fun it is to turn them into sliders for a summer party just pop one in a toasted bun with a slather of homemade tartar sauce and a little arugula. They disappear fast!
But more than anything, this recipe is special to me because it’s one of those meals that brings people together. Everyone slows down at the table, talks a little longer, and maybe sneaks a second helping when no one’s looking. Food has always been my love language, and dishes like this? They speak volumes.
If you do try these crab bombs, I would absolutely love to see how they turn out in your kitchen. Tag me in your photos or stories seriously, it makes my whole day when I see your creations. Some of my favorite memories come from the little notes and pictures you all send me after making one of my recipes.
So go ahead make a batch, gather your favorite people, and let this dish become one of those little rituals you look forward to. Because in my world, food isn’t just about eating. It’s about celebrating, connecting, and creating joy one delicious bite at a time.
Until next time, cook with love and don’t forget to sprinkle a little happiness into everything you make. 💛
Famous Crab Bombs
Equipment
- Mixing Bowl
- Measuring Spoons
- Baking Sheet
- Parchment Paper or Foil
- Spatula or Spoon
- Oven
Ingredients
Crab Bomb Mixture
- 1 pound Jumbo Lump Crab Meat well-drained, cartilage removed
- 2 tablespoons Mayonnaise full-fat recommended
- 1 Egg lightly beaten
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon Green Onions or Chives finely chopped
- 1 tablespoon Breadcrumbs optional, gluten-free if desired
- 1 pinch Salt and Pepper to taste
Topping
- 2 tablespoons Butter melted, for drizzling
To Serve
- 1 whole Lemon cut into wedges
Instructions
Prep
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Mix
- In a large bowl, gently combine crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, green onions, optional breadcrumbs, salt, and pepper.
- Use a spatula or your hands to fold the mixture carefully, preserving the crab lumps.
Form
- Shape the mixture into 4 medium or 2 large crab bombs using your hands. Place them on the prepared baking sheet with space between.
Top & Bake
- Drizzle each crab bomb with melted butter.
- Bake in the preheated oven for 20–25 minutes, until golden brown and set. The edges should crisp and the tops should turn golden.
Serve
- Serve warm with lemon wedges. Optional: Add a side of tartar sauce or aioli for dipping.
