Famous Crab Bombs (Print version)
Jumbo lump crab bombs with Old Bay and melted butter, baked golden in 35 minutes with almost no filler. The Maryland classic, made at home.
# Ingredients:
For the crab mixture
01 -
1 lb (450 g) jumbo lump crab meat, picked for shells
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon Worcestershire sauce
05 -
1 teaspoon Old Bay seasoning
06 -
1 tablespoon fresh lemon juice
07 -
1 large egg, lightly beaten
08 -
2 tablespoons Ritz crackers, finely crushed
09 -
2 tablespoons fresh flat-leaf parsley, finely chopped
10 -
Salt and black pepper to taste
For the topping
11 -
3 tablespoons unsalted butter, melted
12 -
1/4 teaspoon Old Bay seasoning, for dusting
# Instructions:
01 -
Heat oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment and coat lightly with cooking spray.
02 -
Whisk mayo, Dijon, Worcestershire, Old Bay, lemon juice, egg, and parsley in a large bowl until smooth and combined.
03 -
Add crab meat and crushed crackers. Fold gently with a rubber spatula until just coated. Keep large lump pieces intact and stop folding as soon as the mixture comes together.
04 -
Divide the mixture into 6 equal portions. Pack each gently into a tight ball and place on the prepared baking sheet.
05 -
Brush each bomb generously with melted butter and dust lightly with a pinch of Old Bay on top.
06 -
Bake 18-20 minutes until the tops are golden brown and the bombs are set. Broil the last 2 minutes for deeper color. Internal temperature should reach 145°F (63°C).
# Good to know:
01 -
Serve immediately with lemon wedges and cocktail sauce or remoulade.
02 -
Refrigerating shaped bombs for 15 minutes before baking helps them hold their form.