Famous Crab Bombs Classic
Elegant crab bombs packed with jumbo lump crab meat and Old Bay spice – the ultimate seafood appetizer!
15 min
20 min
35 min
Ingredients
→ Seafood
→ Binding and Flavoring
→ Coating
→ Finishing
Steps
Preheat oven to 375°F (190°C) and allow to fully heat.
Inspect crab meat carefully, removing any shells while keeping the delicate lumps intact.
In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until well combined.
Add lump crab meat and crushed crackers to the bowl, folding gently until mixture just comes together. Avoid overmixing to preserve the crab’s texture.
Shape mixture into 4-6 even mounds and arrange on a parchment-lined or greased baking sheet.
Brush each crab mound generously with melted butter. Bake for 18-20 minutes until golden brown and heated through.
Serve immediately with lemon wedges and additional Old Bay seasoning if desired.
Tips
- For best results, use fresh jumbo lump crab meat and handle gently to avoid breaking delicate pieces
- Check crab meat thoroughly for shells before mixing to ensure safe eating
- Don’t overmix the ingredients – gentle folding preserves the crab’s texture
- Serve immediately while hot for the best flavor and texture
Required Tools
- Large mixing bowl
- Baking sheet
- Parchment paper or cooking spray
- Whisk
- Pastry brush for butter
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 520
- Fats: 24 g
- Carbohydrates: 48 g
- Proteins: 26 g
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