Famous Crab Bombs Recipe

Introduction

Famous Crab Bombs are a delightful seafood appetizer that combines tender crab meat with flavorful seasonings. These golden, baked treats are perfect for entertaining or enjoying as a special snack. Their crispy edges and moist center make them irresistible.

Ingredients

• 1 pound Jumbo Lump Crab Meat, well-drained, cartilage removed
• 2 tablespoons Mayonnaise (full-fat recommended)
• 1 Egg, lightly beaten
• 1 teaspoon Dijon Mustard
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Old Bay Seasoning
• 1 tablespoon Green Onions or Chives, finely chopped
• 1 tablespoon Breadcrumbs (optional, gluten-free if desired)
• 1 pinch Salt and Pepper, to taste
• 2 tablespoons Butter, melted, for drizzling
• 1 whole Lemon, cut into wedges (to serve)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
2. Step 2: In a large bowl, gently combine crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, green onions, optional breadcrumbs, salt, and pepper.
3. Step 3: Fold the mixture carefully with a spatula or your hands to preserve the crab lumps.
4. Step 4: Shape the mixture into 4 medium or 2 large crab bombs and place them on the prepared baking sheet, spacing them out evenly.
5. Step 5: Drizzle each crab bomb with the melted butter.
6. Step 6: Bake for 20–25 minutes, or until golden brown and set, with slightly crispy edges.
7. Step 7: Serve warm with lemon wedges and, optionally, tartar sauce or aioli for dipping.

Tips & Variations

• Use gluten-free breadcrumbs if you need a gluten-free version without sacrificing texture.
• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the mixture.
• Serve with a fresh herb aioli or classic tartar sauce for a delicious dipping option.
• Handle the crab mixture gently to keep the lumps intact, creating a better texture.

Storage

Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a low oven at 300°F (150°C) for about 10 minutes to maintain their texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of fresh?

Yes, you can use canned crab meat in a pinch, but fresh or jumbo lump crab is preferred for the best texture and flavor.

Can these be frozen for later?

Crab bombs can be frozen before baking. Place them on a baking sheet to freeze solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Famous Crab Bombs Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

Famous Crab Bombs are a delicious and elegant seafood appetizer made from jumbo lump crab meat mixed with flavorful ingredients like mayonnaise, Dijon mustard, and Old Bay seasoning. Baked to golden perfection and drizzled with melted butter, these crab bombs offer a tender, flaky texture with delightful crispy edges. Perfect for entertaining or a special occasion, they serve beautifully with lemon wedges and your favorite dipping sauce.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 4 medium or 2 large crab bombs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Bomb Mixture

• 1 pound Jumbo Lump Crab Meat, well-drained, cartilage removed
• 2 tablespoons Mayonnaise (full-fat recommended)
• 1 Egg, lightly beaten
• 1 teaspoon Dijon Mustard
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Old Bay Seasoning
• 1 tablespoon Green Onions or Chives, finely chopped
• 1 tablespoon Breadcrumbs (optional, gluten-free if desired)
• 1 pinch Salt and Pepper, to taste

For Baking and Serving

• 2 tablespoons Butter, melted, for drizzling
• 1 whole Lemon, cut into wedges (to serve)
• Optional: tartar sauce or aioli for dipping

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil to prevent sticking and for easy cleanup.
2. Combine Ingredients: In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, green onions, optional breadcrumbs, salt, and pepper until evenly mixed.
3. Fold Carefully: Use a spatula or your hands to carefully fold the mixture, preserving the large lumps of crab meat for texture.
4. Shape Crab Bombs: Shape the crab mixture into 4 medium-sized or 2 large oval-shaped crab bombs. Place them on the prepared baking sheet, ensuring there is space between each to allow even baking.
5. Drizzle Butter: Drizzle the melted butter evenly over the tops of each crab bomb for richness and to help with browning.
6. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the crab bombs are golden brown, set in the center, and have slightly crispy edges.
7. Serve: Serve the crab bombs warm with lemon wedges on the side. Optionally, provide tartar sauce or aioli for dipping to add extra flavor.

Notes

• Be gentle when mixing the crab meat to keep the lumps intact for better texture.
• Breadcrumbs are optional and can be substituted with gluten-free options or omitted for a lighter bite.
• Using full-fat mayonnaise improves flavor and moisture but can be substituted with light mayonnaise if preferred.
• Adjust Old Bay seasoning to your taste for spice and seasoning balance.
• Serve immediately after baking for the best texture and flavor.
• Leftovers can be refrigerated and gently reheated but may lose some crispiness.

Keywords: Crab bombs, crab appetizer, seafood appetizer, baked crab, Old Bay seasoning recipe, easy crab dish, party appetizers