These famous crab bombs showcase everything you crave in a seafood splurge—sweet jumbo lump crab held together with creamy flavors and just enough binder to let the meat shine. The aroma that fills the kitchen as they bake instantly brings back memories of summer visits to the Chesapeake Bay with my family.
When I first served these crab bombs at a holiday dinner they always disappeared in minutes—guests still request them every year and have made it their own family tradition.
Ingredients
- Jumbo lump crab meat: The star ingredient for rich sweet flavor Choose fresh or high-quality pasteurized meat and gently pick over for shells
- Mayonnaise: Adds creamy texture and helps bind everything Look for a full-fat variety for best richness
- Large egg: Binds the mixture without overpowering the delicate crab
- Dijon mustard: Brings gentle heat and depth Select a smooth Dijon for even flavor
- Old Bay seasoning: Imparts classic Chesapeake Bay flavor without overpowering
- Lemon juice: Brightens the seafood and adds balance Use freshly squeezed for zing
- Fresh parsley: Optional but adds color and a herbal touch Use vibrant flat-leaf if available
- Buttery crackers: Give a gentle crunch and mild flavor Ritz works beautifully
- Butter: For brushing the tops to create a golden finish Choose a salted variety for extra depth
- Lemon wedges: Serve alongside for fresh pop and to let guests add as they wish
Instructions
- Prepare the Oven:
- Preheat your oven to 375 degrees Fahrenheit to ensure an even bake and golden finish
- Clean the Crab Meat:
- Very gently go through the crab meat with your fingers to remove any bits of shell Take care not to break apart those luscious lumps since they give the bombs their signature texture
- Mix the Bindings:
- In a medium mixing bowl whisk together mayonnaise beaten egg Dijon mustard Old Bay lemon juice and parsley until the mixture is smooth and well blended This ensures every bite has maximum flavor
- Combine Crab and Crackers:
- Using a rubber spatula gently fold the crab meat and crushed crackers into the wet mixture Try not to overmix just enough to hold together while the crab remains in beautiful chunks
- Shape and Arrange:
- Scoop the mixture and form into four to six generous mounds Place them gently onto a greased or parchment-lined baking sheet so there is some space between each for even cooking
- Butter and Bake:
- Melt a little butter and brush it lightly over the tops of each crab bomb This gives them their signature shine and flavor Slide the pan into the oven and bake for 18 to 20 minutes until the tops are golden and the centers are heated through You are looking for a light golden crust without overcooking the delicate crab
- Serve and Savor:
- Transfer hot crab bombs to a serving platter Pair with lemon wedges so guests can add brightness with a squeeze Serve immediately for best texture and temperature
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