Name: Crab Bombs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb jumbo lump crab meat (picked over for shells); 1 large egg; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 1 tsp Old Bay seasoning; 1 tsp Worcestershire sauce; 1/2 tsp garlic powder; 1/4 cup crushed saltine crackers or breadcrumbs; 1 tbsp chopped fresh parsley (optional); Melted butter, for brushing; Lemon wedges, for serving

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Loaded with sweet jumbo lump crab meat and baked to golden perfection, Crab Bombs are the ultimate seafood indulgence. Moist, tender, and delicately seasoned, these crab-packed mounds are rich in flavor and full of coastal charm—perfect for a special dinner, elegant appetizer, or a decadent weeknight treat.

Why You’ll Love This Recipe

These Crab Bombs are all about the crab—no fillers, no fuss. With just enough seasoning and binder to hold them together, the natural sweetness and texture of the crab meat shine through. Lightly brushed with butter and baked until golden, they offer a restaurant-quality dish with minimal prep. Pair them with lemon wedges or your favorite dipping sauce for a savory seafood experience that’s sure to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

jumbo lump crab meat (picked over for shells)
large egg
mayonnaise
Dijon mustard
Old Bay seasoning
Worcestershire sauce
garlic powder
crushed saltine crackers or breadcrumbs
chopped fresh parsley (optional)
melted butter (for brushing)
lemon wedges (for serving)

directions

Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder.
Gently fold in the lump crab meat and crushed crackers, taking care not to break up the crab too much.
Shape the mixture into 4 large, compact mounds and place them on the prepared baking sheet.
Brush the tops lightly with melted butter to help them brown and stay moist.
Bake for 18–20 minutes, or until the tops are lightly golden and the crab bombs are set and hot throughout.
Garnish with chopped parsley and serve immediately with lemon wedges.

Servings and timing

Servings: 4 crab bombs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 280 kcal

Variations

Mini Crab Bombs: Shape into smaller portions for party appetizers—reduce baking time to 10–12 minutes.
Spicy Kick: Add a dash of hot sauce or chopped jalapeños for extra heat.
Herb Blend: Mix in fresh dill, chives, or tarragon for an herby twist.
Cheesy Version: Stir in 2 tablespoons of grated Parmesan or sharp cheddar for added depth.
Pan-Seared Alternative: Sear the crab bombs in a hot skillet with butter until crisp, then finish in the oven.

storage/reheating

Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 10–12 minutes until warmed through. Avoid microwaving, as it may cause the crab to become rubbery. Freezing is not recommended due to texture changes.

FAQs

Can I use canned crab meat?

Yes, but fresh or refrigerated lump crab meat is preferred for the best flavor and texture.

Are these gluten-free?

They can be—just use gluten-free breadcrumbs or crackers in place of saltines.

Can I make these ahead of time?

Yes, shape the crab bombs a few hours in advance and refrigerate. Bake just before serving.

What dipping sauce goes well with crab bombs?

Tartar sauce, lemon aioli, remoulade, or even a squeeze of fresh lemon are great options.

How do I keep the crab bombs from falling apart?

Use just enough binder (egg, mayo, and crumbs) to hold them together without overwhelming the crab.

Can I fry them instead?

They’re best baked for a clean finish, but you can pan-fry them in butter over medium heat if desired.

How can I tell when they’re done?

They should be golden on top and firm to the touch. Internal temperature should reach 145°F (63°C).

What’s the difference between crab cakes and crab bombs?

Crab bombs are larger, rounder, and denser than typical crab cakes, focusing more on crab with minimal filler.

Can I freeze the crab bombs?

Freezing is not recommended due to the delicate texture of the crab meat.

What side dishes pair well with crab bombs?

Serve with a fresh salad, roasted asparagus, garlic mashed potatoes, or corn on the cob.

Conclusion

Crab Bombs are a simple yet luxurious seafood dish that highlight the delicate flavor and texture of lump crab meat. Baked to perfection with just the right amount of seasoning, these golden mounds are rich, satisfying, and incredibly easy to make. Whether served as a main course or a special appetizer, they bring the flavor of the coast right to your table.

Crab Bombs

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Author: Mia
Total Time: 30 minutes
Yield: 4 crab bombs 1x
Diet: Halal

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Description

Loaded with sweet lump crab meat, lightly seasoned and baked until golden, these crab bombs are the ultimate seafood indulgence—moist, flavorful, and bursting with coastal charm.

Instructions

Preheat oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder until well combined.
Gently fold in the crab meat and crushed crackers, being careful not to break up the lumps.
Shape the mixture into 4 large, rounded mounds and place them on the prepared baking dish.
Brush the tops lightly with melted butter to help them brown.
Bake for 18–20 minutes, or until the tops are golden and the crab bombs are firm to the touch.
Garnish with chopped parsley and serve hot with lemon wedges on the side.