Famous Crab Bombs

Ingredients

Main Ingredients

• 1 pound (450 g) jumbo lump or lump crab meat, picked over carefully for cartilage and shell fragments
• 1/2 cup finely crushed saltine cracker crumbs (about 12 to 14 crackers) or panko breadcrumbs
• 2 tablespoons mayonnaise (preferable high-quality full-fat)
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard or Creole mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons authentic Old Bay seasoning
• 1 tablespoon fresh parsley, finely chopped
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Garlic Butter Baste & Garnish

• 3 tablespoons unsalted butter, melted
• 1 clove garlic, minced finely
• 1/2 teaspoon Old Bay seasoning (for dusting the top)
• Fresh lemon wedges and chopped fresh parsley, for serving

Instructions

Step 1: Prep and Inspect the Crab Meat

1. Preheat your oven to 425°F (220°C) . Line a rimmed baking sheet with parchment paper or lightly grease a baking dish with nonstick cooking spray.
2. Gently empty the container of lump crab meat onto a clean baking sheet or large plate. Using your fingers, carefully inspect the crab meat for any missed bits of shell or cartilage, taking extreme care not to break apart the gorgeous whole lumps of crab.

Step 2: Mix the Wet Binder Base

1. In a large, wide mixing bowl, whisk together the 2 tablespoons of mayonnaise , lightly beaten egg , Dijon mustard , fresh lemon juice , Worcestershire sauce , 1 1/2 teaspoons Old Bay seasoning , chopped parsley , sea salt , and black pepper until completely smooth and emulsified.
2. Add the crushed saltine cracker crumbs directly to the wet mixture. Stir gently and let it sit for 2 minutes so the crumbs absorb the moisture and form a cohesive paste.

Step 3: Gently Fold and Form the Crab Bombs

1. Add the inspected lump crab meat directly on top of the binder mixture in the bowl.
2. Using a rubber spatula or clean hands, use a folding motion—lifting from the bottom and folding over the top—to coat the crab meat gently in the binder without crushing the lumps.
3. Divide the mixture evenly into 4 equal portions (each weighing roughly 4 ounces or packed into a 1/2-cup measure).
4. Gently press each portion into a compact, rounded ball or dome shape. Do not squeeze too tightly, or the texture will become dense; just pack them firmly enough to hold together. Place the finished crab bombs onto the prepared baking sheet.

Step 4: Bake and Butter Baste

1. Place the baking sheet on the center rack of the preheated oven and bake for 10 minutes .
2. While they bake, whisk together the melted unsalted butter and minced garlic in a small bowl.
3. After 10 minutes of baking, remove the pan from the oven and carefully brush each crab bomb generously with the garlic butter mixture, letting it drip slightly down the sides. Dust the top of each bomb with a tiny pinch of extra Old Bay seasoning.
4. Return the pan to the oven and bake for an additional 8 to 10 minutes , or until the internal temperature reaches 145°F (63°C) and the tops are golden brown and bubbling.

Step 5: Rest and Serve

1. Remove the crab bombs from the oven and let them rest on the pan for 5 minutes to help them set firmly before transferring.
2. Serve warm garnished with fresh parsley and accompanied by warm lemon wedges and melted butter for dipping.

Nutrition

Calories: 245 kcal 12% · Protein: 22.4 g 45% · Fat: 13.8 g 18% · Carbohydrates: 7.5 g 3% Dietary · Saturated Fat: 5.2 g 26% · Fiber: 0.4 g 2% · Sugar: 0.8 g — · Sodium: 685 mg 30%