Famous Crab Bombs
These Famous Crab Bombs are buttery, golden, and packed with jumbo lump crab meat—restaurant-quality flavor in an easy homemade recipe!
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.