Famous Crab Bombs — Jumbo Lump Crab Bombs (Baked, Not Fried)
gently bound, and baked until golden, they deliver a tender, juicy center with a slightly crisp top. Perfect for entertaining,
holiday dinners, or a special weeknight seafood supper.
Recipe details
What are Crab Bombs?
Unlike thinner, pan-fried crab cakes that rely on heavier binders, Crab Bombs use just enough binder to hold the shape while
keeping the interior tender and full of intact crab lumps. Baking rather than frying lets the crab’s natural flavor shine and
creates a clean, elegant presentation ideal for dinner parties.
Ingredients
Crab Bombs
- 1 lb (450 g) jumbo lump crab meat, picked clean of shells
- 1 large egg
- ¼ cup (60 g) mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or preferred seafood seasoning)
- ½ tsp Worcestershire sauce
- 1 tbsp chopped fresh parsley
- ½ cup (approx.) crushed butter crackers (Ritz) or panko breadcrumbs — add sparingly
- Juice of ½ lemon (about 1–2 tsp)
- Salt and freshly ground black pepper, to taste
- Optional: 1–2 tbsp melted butter, for brushing before baking
Serving Suggestions
- Lemon wedges
- Drawn butter or melted garlic butter
- Simple remoulade or tartar-style sauce
- Fresh herbs for garnish (parsley, chives)
Equipment
- Large mixing bowl
- Baking sheet lined with parchment or a lightly greased baking dish
- Measuring cups and spoons
- Offset spatula or spoon for shaping
Instructions
