Famous Crab Bombs Classic Recipe

 

Ingredients (Makes 4 large crab bombs)

• 1 lb jumbo lump crab meat (fresh, picked over for shells)
• 1 large egg, lightly beaten
• 3 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning (or adjust to taste)
• ½ tsp lemon juice (freshly squeezed)
• ½ tsp hot sauce (optional)
• ½ cup crushed saltine crackers (or plain breadcrumbs, very finely crushed)
• 2 Tbsp unsalted butter, melted (for brushing)
• Fresh parsley or lemon wedges (for garnish)

• Instructions

  1. Prep the Crab
     
     • Gently spread the crab meat in a large mixing bowl, being careful not to break up the lumps.
  3. Make the Binder
     
     • In a small bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, and hot sauce.
  5. Combine Gently
     
     • Pour the wet mixture over the crab meat.
     • Sprinkle in the crushed saltines.
     • Very gently fold everything together with a spatula or your hands—avoid overmixing to keep the lumps intact.
  7. Form Crab Bombs
     
     • Shape into 4 large balls (or “bombs”) about the size of a baseball.
     • Place them on a parchment-lined baking sheet. Chill for 30 minutes to help them hold together.
  9. Bake
     
     • Preheat oven to 375°F (190°C).
     • Brush the tops with melted butter.
     • Bake for 20–25 minutes until golden brown on top and heated through.
  11. Serve
      
      • Garnish with parsley and lemon wedges.
      • Serve with tartar sauce or a side of melted butter.

  Tips for Success

  • The key is minimal filler – just enough to bind.
  • Chilling before baking helps keep them from falling apart.
  • For extra richness, drizzle with clarified butter just before serving.

  Would you like me to also give you a pan-seared version (like some restaurants do for a crispy crust) alongside this baked version?