Famous Crab Bombs

Famous Crab Bombs

Description

Crab Bombs are giant, tender balls of pure crab meat lightly bound with mayonnaise, mustard, and seasoning — then baked or broiled to golden perfection. The key is to let the crab shine, not overwhelm it with breadcrumbs or fillers.

Ingredients (Serves 4)

• 450 g (1 lb) jumbo lump crab meat, fresh, picked over for shells

• 1 egg, lightly beaten

• 60 g (¼ cup) mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning (or any seafood seasoning)

• 1 tbsp lemon juice (fresh)

• ½ cup panko breadcrumbs (optional, for binding — use minimally)

• 1 tbsp chopped parsley (optional)

• Butter or oil, for brushing

• Salt and black pepper, to taste

Instructions

1. Preheat

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix the Base

In a large bowl, whisk together:

• Egg

• Mayonnaise

• Dijon mustard

• Worcestershire sauce

• Lemon juice

• Old Bay seasoning

• A pinch of salt and pepper

Mix until smooth and creamy.

3. Add the Crab

Gently fold in the crab meat using a spatula — don’t break the lumps.
Add just enough breadcrumbs to help hold the mixture together (start with a few tablespoons). It should be moist and slightly sticky, not dry.

4. Form Crab Bombs

Scoop large, round portions (about the size of a tennis ball) and gently shape into balls.
Place them on the prepared baking sheet.

5. Brush & Bake

Brush lightly with melted butter or oil for extra richness.
Bake for 15–18 minutes, until golden brown on top and heated through.

(Optional: Broil for 1–2 minutes at the end for a crispy top.)

6. Serve

Serve hot with lemon wedges, tartar sauce, or a drizzle of melted butter.

Serving Suggestions

• Serve with coleslaw, corn on the cob, or roasted potatoes.

• Excellent as an appetizer or over a salad for a light entrée.

Tips & Notes

• Use fresh crab for the best texture and flavor — canned crab can be too moist.

• Don’t overmix; you’ll lose those big, beautiful crab lumps.

• For a Maryland restaurant-style touch, brush with butter and sprinkle Old Bay before baking.

• You can also pan-fry them in butter for a crispier crust (3–4 min per side on medium heat).

Nutritional Info (Per Serving, Approx.)

(Varies depending on mayonnaise and crab meat used.)

Health Benefits

• High in lean protein – great for muscle repair.

• Low in carbs – keto-friendly.

• Rich in omega-3s, zinc, and vitamin B12 from crab meat.

• Gluten-free option: Use almond flour instead of breadcrumbs.

Q&A

Q1: Can I use canned crab meat?
Yes, but drain it very well and pat dry — fresh lump crab gives the best flavor.

Q2: How do I keep them from falling apart?
Chill the shaped crab bombs for 20 minutes before baking to help them hold together.

Q3: Can I air fry them?
Yes! Air fry at 375°F (190°C) for 10–12 minutes until golden.

Q4: What sauces go best?
Try lemon aioli, remoulade, or a simple butter–garlic drizzle.

Q5: Can I make them ahead?
Yes — shape, cover, and refrigerate up to 24 hours before cooking.