Famous Jumbo Lump Crab Bombs Baked with Old Bay and Butter (Print version)
Tender jumbo lump crab bombs baked with Old Bay, lemon, crackers, and melted butter until golden and rich.
# Ingredients:
For the crab bombs
01 -
1 lb (450 g) jumbo lump crab meat, drained and picked over
02 -
1/4 cup (60 g) mayonnaise
03 -
1 large egg, lightly beaten
04 -
1 tablespoon Dijon mustard
05 -
1 teaspoon Old Bay seasoning
06 -
1 teaspoon fresh lemon juice
07 -
1 teaspoon Worcestershire sauce
08 -
1 tablespoon finely chopped fresh parsley
09 -
1/4 teaspoon black pepper
10 -
1/3 cup (30 g) crushed buttery crackers, plus more if needed
For finishing
11 -
3 tablespoons (42 g) unsalted butter, melted
12 -
Lemon wedges, for serving
13 -
Extra Old Bay seasoning, for serving optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
02 -
Place the crab in a shallow bowl and gently check for shell pieces. Keep the jumbo lumps as intact as possible.
03 -
In a mixing bowl, whisk the mayonnaise, egg, Dijon mustard, Old Bay, lemon juice, Worcestershire sauce, parsley, and black pepper until smooth.
04 -
Add the crab and crushed crackers to the binder. Fold gently with a spatula until the mixture just holds together. Add another tablespoon of cracker crumbs only if it is too loose to mound.
05 -
Form the mixture into 6 tall mounds and set them on the prepared baking sheet. Chill for 20 minutes if the mounds feel soft.
06 -
Brush the tops and sides lightly with melted butter. Do not press down on the mounds.
07 -
Bake for 18-20 minutes, until lightly golden and hot in the center. Rest for 3 minutes, then serve with lemon wedges and extra Old Bay if desired.
# Good to know:
01 -
Use fresh or high-quality pasteurized jumbo lump crab for the best texture.
02 -
Chilling the shaped mounds helps them hold their shape during baking.
03 -
Best served hot, shortly after baking.