Famous Crab Bombs Classic (Print Version)
Jumbo lumps of crab blended with creamy mustard, baked with buttery crackers and Old Bay spice.
# 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:
01 -
Set oven temperature to 190°C and allow to fully preheat.
02 -
Inspect crab meat thoroughly, removing any shells while keeping lumps intact.
03 -
In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until homogeneous.
04 -
Add lump crab meat and crushed buttery crackers to the bowl, folding gently until mixture just comes together. Avoid overmixing to preserve texture.
05 -
Form mixture into 4 to 6 even mounds and arrange on a parchment-lined or greased baking sheet.
06 -
Brush each crab mound generously with melted butter. Bake for 18 to 20 minutes until golden brown and heated through.
07 -
Plate immediately with lemon wedges and additional Old Bay seasoning if desired.
# Notes:
01 -
For best results, use fresh jumbo lump crab meat and handle gently to avoid breaking the delicate pieces.