🦀 Famous Crab Bombs Recipe

Ingredients

• 1 lb jumbo lump crab meat, picked over for shells

• 1 large egg

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning (or to taste)

• ½ tsp lemon juice

• 1 tbsp fresh parsley, chopped

• ¼ cup crushed butter crackers (like Ritz) or panko breadcrumbs

• Butter (for drizzling or brushing before baking)

• Optional: chives or paprika for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the crab mixture:
   In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley until smooth.

3. Add crab and binder:
   Gently fold in the crab meat and crushed crackers or panko. Be very gentle so you don’t break up the crab lumps.

4. Form the crab bombs:
   Shape the mixture into large mounds or balls (about the size of a tennis ball or slightly smaller). Place them on the prepared baking sheet.

5. Top and bake:
   Drizzle each crab bomb with melted butter and a light sprinkle of Old Bay or paprika.

6. Bake for 15–20 minutes, or until golden brown and slightly crisp on the edges.

7. Serve:
   Garnish with chopped chives or parsley, and serve hot with lemon wedges, tartar sauce, or garlic butter on the side.

💡 Tips

• For restaurant-style flavor, chill the formed crab bombs for 30 minutes before baking — it helps them hold their shape.

• Don’t overmix — you want large, juicy chunks of crab.

• You can also air-fry them at 400°F for about 10–12 minutes.