Famous Crab Bombs Classic

Featured in: Small bites and starters

Jumbo lump crab is gently combined with creamy mayo, Dijon, Old Bay seasoning, and a touch of lemon, then folded with buttery crackers for texture. The mixture forms plump crab cakes, brushed with melted butter and baked until golden and aromatic. Finished with lemon wedges, this coastal favorite is rich, savory, and lets the sweet flavor of fresh crab shine. Serve hot for an indulgent seafood treat.

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Updated on Thu, 17 Jul 2025 21:22:52 GMT
A plate of crab cakes with lemon wedges on the side. Pin it
A plate of crab cakes with lemon wedges on the side. | myhomemaderecipe.com

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
A plate of crab cakes with herbs on top. Pin it
A plate of crab cakes with herbs on top. | myhomemaderecipe.com

There is something truly special about working with top-quality crab meat Watching my daughter sneak little tastes from the bowl before baking reminds me of when I used to do the same with my mom and her famous seafood recipes

Storage Tips

Crab bombs are best enjoyed fresh but you can store leftovers in a covered container in the fridge for up to two days Reheat gently in a low oven to preserve the textures The crisp edges do soften in storage but the flavor remains marvelous

Ingredient Substitutions

No Old Bay seasoning on hand A homemade blend of celery salt paprika a pinch of cayenne and a shake of black pepper will work in a pinch If you cannot find jumbo lump crab meat use backfin or a quality blend though the texture will be slightly different For a gluten-free version swap the buttery crackers for crushed gluten-free crackers that have a similar mild flavor

Serving Suggestions

Serve crab bombs as a standout appetizer with a citrusy salad or pile two onto a plate for a main course I often tuck them into soft rolls with crisp lettuce for an unforgettable crab bomb sandwich For extra flair offer house-made remoulade or tartar sauce on the side

Cultural Context

Crab bombs draw inspiration from classic Maryland crab cakes but take the luxury level up a notch by focusing on jumbo lumps and minimal binders This approach reflects the Chesapeake Bay tradition of letting pristine local seafood shine It is a dish that always makes me think of seaside crab shacks and festive family gatherings

A plate of crab cakes with a lemon wedge on top. Pin it
A plate of crab cakes with a lemon wedge on top. | myhomemaderecipe.com

With just a few steps and top-tier ingredients you can bring home the spirit of the Chesapeake Bay anytime Crab bombs make any gathering feel special

Frequently Asked Questions

→ What type of crab works best?

Jumbo lump crab meat, either fresh or pasteurized, delivers large, tender pieces and rich texture.

→ How do I ensure the crab bombs stay together?

Use mayonnaise, beaten egg, and crushed buttery crackers to gently bind the mixture without overmixing.

→ What can I use if I don't have Old Bay?

Try a blend of celery salt, paprika, mustard powder, and a pinch of cayenne for similar flavor depth.

→ Can I prepare crab bombs ahead of time?

Yes, assemble and refrigerate up to a day in advance. Bake fresh for best results and flavor.

→ Should the crab bombs be served hot or cold?

They are best enjoyed hot, straight from the oven, with freshly squeezed lemon juice for brightness.

Famous Crab Bombs Classic

Jumbo lumps of crab blended with creamy mustard, baked with buttery crackers and Old Bay spice.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Susan


Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 to 6 crab bombs)

Dietary: ~

Ingredients

→ Seafood

01 450 g jumbo lump crab meat, fresh or pasteurized

→ Binding and Flavoring

02 60 ml mayonnaise
03 1 large egg, lightly beaten
04 15 ml Dijon mustard
05 5 g Old Bay seasoning
06 5 ml lemon juice
07 15 ml fresh parsley, finely chopped

→ Coating

08 25 g crushed buttery crackers

→ Finishing

09 Melted butter for brushing
10 Lemon wedges for serving

Instructions

Step 01

Set oven temperature to 190°C and allow to fully preheat.

Step 02

Inspect crab meat thoroughly, removing any shells while keeping lumps intact.

Step 03

In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until homogeneous.

Step 04

Add lump crab meat and crushed buttery crackers to the bowl, folding gently until mixture just comes together. Avoid overmixing to preserve texture.

Step 05

Form mixture into 4 to 6 even mounds and arrange on a parchment-lined or greased baking sheet.

Step 06

Brush each crab mound generously with melted butter. Bake for 18 to 20 minutes until golden brown and heated through.

Step 07

Plate immediately with lemon wedges and additional Old Bay seasoning if desired.

Notes

  1. For best results, use fresh jumbo lump crab meat and handle gently to avoid breaking the delicate pieces.

Tools You'll Need

  • Oven
  • Mixing bowl
  • Baking sheet
  • Whisk
  • Parchment paper or non-stick spray
  • Pastry brush

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish, egg, gluten, and dairy (if crackers or butter contain milk derivatives).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 260
  • Total Fat: 16 g
  • Total Carbohydrate: 7 g
  • Protein: 21 g