Indulge in Famous Crab Bombs (Print version)
Jumbo lump crab folded with light seasoning, shaped into generous mounds, brushed with butter, and baked until golden.
# Ingredients:
For the crab bombs
01 -
1 lb (450 g) jumbo lump crab meat, picked over for shells
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 Worcestershire sauce
07 -
1 tablespoon fresh lemon juice
08 -
1 tablespoon finely chopped fresh parsley
09 -
1/3 cup (35 g) finely crushed buttery crackers
10 -
1/4 teaspoon black pepper
For finishing
11 -
2 tablespoons (28 g) unsalted butter, melted
12 -
Lemon wedges, for serving
13 -
Extra chopped parsley, for garnish
# Instructions:
01 -
Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
Gently check the crab meat for shell fragments, keeping the large lumps intact.
03 -
In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Old Bay, Worcestershire, lemon juice, parsley, and black pepper until smooth.
04 -
Add the crab meat and crushed crackers. Fold gently with a spatula until the mixture just holds together.
05 -
Form into 4 large mounds and place on the prepared baking sheet. Refrigerate for 15 minutes to help them hold their shape.
06 -
Brush the tops with melted butter. Bake for 18-20 minutes, until lightly golden and hot in the center.
07 -
Transfer carefully to plates and serve right away with lemon wedges and extra parsley.
# Good to know:
01 -
Best served hot, soon after baking.
02 -
Chilling before baking helps the crab bombs keep their tall shape.
03 -
Use jumbo lump crab for the best texture.