Crab Bombs
Crab Bombs are large, bakery-style crab cakes made with mostly jumbo lump crab meat and very little filler, allowing the sweet crab flavor to shine.
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1½ lbs (680 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)
- 2 tablespoons panko breadcrumbs (optional, if needed)
- 2 tablespoons melted butter, for brushing
- Lemon wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and parsley.
- Gently fold in the crushed crackers.
- Carefully add the crab meat, folding just enough to combine without breaking up the large lumps.
- If the mixture seems too loose, gently mix in the panko breadcrumbs.
- Divide the mixture into 6 large mounds (or 8 smaller ones) and place them on the prepared baking sheet.
- Brush the tops with melted butter.
- Bake for 18–22 minutes, or until lightly golden and heated through.
- Serve immediately with fresh lemon wedges.
Optional Lemon Butter Sauce
Melt together:
- ¼ cup butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped parsley
- Pinch of garlic powder
Drizzle over the crab bombs just before serving.
Nutrition (Per Serving)
Approximate values:
- Calories: 290
- Protein: 28 g
- Carbohydrates: 5 g
- Fat: 17 g
- Fiber: 0 g
Serving Suggestions
- Roasted asparagus
- Corn on the cob
- Coleslaw
- Garlic mashed potatoes
- Rice pilaf
- Mixed green salad
Tips
- Use jumbo lump crab meat for the best texture and flavor.
- Mix gently to keep the crab pieces intact.
- Avoid adding too much filler—the crab should be the star of the dish.
- Leftovers can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven for 8–10 minutes.