Crab Bombs

These Crab Bombs are packed with sweet jumbo lump crab meat and just enough binder to hold them together, letting the fresh crab shine. They’re baked until golden and served with melted butter and lemon for an impressive appetizer or main course.

Ingredients

• 1 lb (450 g) jumbo lump crab meat, picked over for shells
• 1 large egg
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• ¼ cup crushed buttery crackers (such as Ritz)
• 1 tablespoon melted butter

For Serving

• Melted butter
• Lemon wedges
• Chopped parsley

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley.
3. Gently fold in the crushed crackers.
4. Add the crab meat and fold carefully to avoid breaking up the large lumps.
5. Divide the mixture into 6 equal portions and shape into large mounds (“bombs”). Place them on the prepared baking sheet.
6. Brush the tops with the melted butter.
7. Bake for 18–22 minutes, or until lightly golden and heated through.
8. Serve immediately with melted butter and lemon wedges.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 35–40 minutes

Servings: 6

Tips

• Use jumbo lump crab meat for the best texture and flavor.
• Mix gently to keep the crab pieces large and tender.
• Avoid adding too many crackers—the crab should remain the star of the dish.
• For extra color, broil for the last 1–2 minutes, watching closely.
• Serve with roasted asparagus, corn on the cob, coleslaw, or a crisp green salad.