Famous Crab Bombs

These famous Crab Bombs have long been a favorite in my kitchen for family gatherings and special occasions. The crispy outside and tender, flavorful crab inside make them irresistible, perfect for guests or a special treat any time.

I first made these for a weekend get-together and they disappeared so fast that now everyone asks for them whenever we meet.

Ingredients

• Jumbo lump crab meat, fresh or pasteurized: provides large chunks of sweet crab for the best bite.
• Mayonnaise: adds moisture and richness to keep the bombs tender.
• Large egg, lightly beaten: binds the ingredients together without overpowering flavors.
• Dijon mustard: gives a subtle tang that balances the sweetness of crab.
• Old Bay seasoning: classic seafood spice mix, essential for authentic flavor, adjust to taste.
• Lemon juice: brightens up the mixture and cuts through richness.
• Crushed buttery crackers, like Ritz: add structure and a bit of crispiness; choose fresh crackers for best texture.
• Fresh parsley, chopped: optional for a fresh herb note and color.
• Butter for brushing: ensures a golden and flavorful crust.
• Lemon wedges: serve alongside to add a fresh citrus burst.

Step-by-Step Instructions

Sift Through the Crab Meat:

Carefully pick through the crab meat to remove any shells while being gentle to keep the lumps intact for texture.

Mix the Binding Ingredients:

In a bowl, whisk together mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon juice, and parsley until smooth and well combined.

Fold in Crab and Crackers:

Add the crab meat and crushed crackers to the mixture. Gently fold them together just until combined to keep the crab lumps intact and avoid a mushy texture.

Shape into Bombs:

Form the mixture into 4 to 6 mounded balls, depending on your size preference, and place them on a greased or parchment-lined baking sheet.

Brush with Butter:

Brush the tops of the crab bombs with melted butter to help them brown beautifully in the oven.

Bake to Perfection:

Bake in a preheated 375 degrees Fahrenheit oven for 18 to 20 minutes until the crab bombs are golden brown and heated all the way through.

Serve with Lemon Wedges:

Serve immediately with fresh lemon wedges and an optional additional sprinkle of Old Bay seasoning for those who like a bit more spice.

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My favorite part of this recipe is the buttery crust that bakes to a gorgeous golden color. It always reminds me of family celebrations where everyone gathers around the table sharing stories and food.

Storage Tips

Store any leftover crab bombs in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350 degrees Fahrenheit until warmed through to keep the crust crisp. You can freeze the shaped, unbaked bombs on a tray until firm, then transfer to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time.

Ingredient Substitutions

If you cannot find jumbo lump crab meat, claw meat works but expect a different texture and flavor intensity. Use gluten free crackers or panko breadcrumbs to maintain the binding and crunch in gluten free versions. Mayonnaise can be replaced with Greek yogurt or an equal amount of sour cream for a lighter version, though it changes the richness slightly. Substitute fresh herbs like chives or dill for parsley for different flavor notes.

Serving Suggestions

Serve Crab Bombs hot as an appetizer or pair with a crisp green salad and crusty bread for a light meal. They also go really well with a tangy remoulade or homemade tartar sauce on the side. A chilled glass of crisp white wine or a light beer complements the seafood perfectly.

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Cultural Context

Crab cakes and variations like these Crab Bombs are a beloved staple in American coastal regions, especially the Chesapeake Bay area. Old Bay seasoning is a quintessential addition to seafood dishes in the Mid-Atlantic and brings a fragrant, spicy depth that is simple but iconic. This recipe takes a classic concept and makes it approachable with easy prep and a delicious outcome suitable for home cooks.

Recipe FAQs

→ What type of crab meat is best for this dish?

Jumbo lump crab meat offers large, flavorful pieces ideal for maintaining texture and a delicate crab taste.

→ Can I prepare the mixture ahead of time?

Yes, the crab mixture can be formed and frozen before baking, allowing for convenient make-ahead preparation.

→ How should I adjust seasoning for extra spice?

Add a dash of hot sauce to the mixture or increase Old Bay seasoning to bring more heat and depth.

→ What is the purpose of the buttery crackers in the mix?

Crushed buttery crackers add a subtle crunch and help bind the ingredients without overpowering the crab flavor.

→ How is the cooking temperature important?

Baking at 375°F ensures even cooking and a golden-brown exterior while keeping the interior moist and tender.