Crab Bombs”

Ingredients

For the Pure Crab Base

• 1 lb (454g) fresh jumbo lump crab meat (wild-caught Maryland blue crab preferred)
• 1 large egg, beaten
• 3 tbsp Duke’s or Hellmann’s mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp fresh lemon juice
• 1.5 tsp Old Bay seasoning
• 2 tbsp crushed saltine crackers or crushed panko (strictly for light structural stability)
• 1 tbsp fresh parsley, finely chopped

For the Garlic Butter Basting Glaze

• 3 tbsp unsalted butter, melted
• 1/2 tsp Old Bay seasoning
• 1/2 clove garlic, finely minced

For Serving

• Fresh lemon wedges
• Melted clarified butter (drawn butter)
• Tartar sauce or cocktail sauce (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or parchment paper and spray lightly with non-stick cooking spray, or lightly oil an oven-safe cast-iron skillet.
2. Spread the fresh jumbo lump crab meat onto a flat plate. Gently pick through the lumps with clean fingers to check for small shell fragments, taking extreme care not to break apart the large crab lumps. In a separate medium bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and chopped parsley until smooth.
3. Sprinkle the crushed saltine crackers over the picked crab meat. Pour the whisked mayonnaise binder over top. Using a rubber spatula or clean hands, extremely gently fold the mixture together. The goal is to coat every lump without crushing the meat structure. Divide the mixture into 4 equal portions and gently roll/shape them into tight round balls (bombs) about the size of a tennis ball. Place them onto your prepared baking sheet.
4. In a small bowl, combine the melted butter, garlic, and 1/2 tsp Old Bay. Brush half of the garlic butter mixture gently over the top of each crab bomb. Bake on the middle rack for 10 to 12 minutes until cooked through and firm to the touch.
5. Switch the oven to BROIL (High) for the last 1 to 2 minutes. Watch closely as the tops turn a deep, bubbling golden-brown. Remove from the oven, brush with the remaining melted garlic butter, and let rest for 3 minutes before serving with fresh lemon wedges.

Nutrition

Calories: 290 kcal — · Protein: 25 g 50% · Fat: 19 g 24% · Carbohydrates: 4 g 1% Dietary · Saturated Fat: 6.5 g 33% · Fiber: 0.5 g 2% · Sugar: 1 g — · Sodium: 680 mg 30%