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Famous Crab Bombs with jumbo lump crab and lemon wedges

Famous Crab Bombs Recipe – Crispy, Golden, and Full of Flavor

Mealoras
Crispy, golden crab bombs with tender, buttery jumbo lump crab inside ❤️
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 33 minutes
Course dinner
Servings 4 4-6 Crabs

Ingredients
  

  • Jumbo lump crab meat 450 g Fresh is best; remove shells and cartilage
  • Mayonnaise 60 ml Full-fat recommended for richness
  • Egg 1 large Lightly beaten
  • Dijon mustard 15 ml Adds subtle brightness
  • Old Bay seasoning 5 g Signature Maryland flavor
  • Lemon juice 5 ml Freshly squeezed
  • Parsley 15 ml chopped Adds freshness and color
  • Crushed buttery crackers 25 g Optional; gluten-free if desired
  • Melted butter For brushing Adds golden crispy top
  • Lemon wedges Brightensthe buttery flavor

Instructions
 

  • 1Preheat the Oven
    Set your oven to 190°C (375°F) and allow it to fullypreheat. A hot oven ensures the crab bombs bake evenly and get a beautifullygolden top.
  • Prepare the Crab
    Carefully inspect your crab meat, removing any leftovershells or cartilage. Keep the lumps intact — they’re the star of the recipe.
  • Whisk the Flavor Base
    In a large mixing bowl, combine mayonnaise, beaten egg,Dijon mustard, lemon juice, chopped parsley, and Old Bay seasoning. Whiskuntil smooth, creating a flavorful base that will coat the crab perfectly.
  • Gently Fold in the Crab
    Add the crab meat and crushed buttery crackers to the bowl.Fold carefully to avoid breaking up the lumps — overmixing can make the bombsdense instead of light and airy.
  • Shape the Crab Bombs
    Using your hands or a cookie scoop, form 4–6 equal moundsof crab mixture. Place them on a lined or lightly greased baking sheet, leavingspace between each bomb.
  • Brush with Butter
    Generously brush melted butter over each crab bomb. Thisstep creates a golden, crisp top and enhances the buttery flavor.
  • Bake to Perfection
    Bake in the preheated oven for 18–20 minutes, oruntil golden brown and heated through. You’ll know they’re ready when the edgesare slightly crisp and the aroma of baked crab fills the kitchen.
  • Rest Before Serving
    Let the crab bombs sit for a few minutes before plating.This allows the texture to firm up and the flavors to settle.
  • Serve and Enjoy
    Serve warm with lemon wedges. Optional dipping sauceslike garlic aioli or tartar sauce pair beautifully.

Notes

  • For best results, use fresh jumbo lump crab meat — it gives the richest flavor and texture.
  • Handle the crab gently when mixing to keep the lumps intact.
  • Optional breadcrumbs can be added for extra binding, but aren’t necessary.
  • Chill shaped bombs for 15–20 minutes before baking to help them hold their shape.
  • Serve with lemon wedges or dipping sauces like garlic aioli or tartar sauce for added flavor.
  • Can be made ahead: shape, cover, and refrigerate for up to 24 hours before baking.