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.
Ingredients
Units
Scale
- 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
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.
Notes
- Use fresh jumbo lump crab meat for the best flavor and texture.
- Do not overmix—gentle folding helps keep the crab lumps intact.
- Can be made smaller for appetizers—adjust baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb
- Calories: 280 kcal
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 110mg
