Famous Crab Bombs (Printable Version)
Golden-baked jumbo lump crab balls with a buttery crust and zesty Old Bay seasoning for a delicious bite.
# Everything You’ll Need:
→ Seafood
01 -
1 pound jumbo lump crab meat, fresh or pasteurized
→ Binding and Flavoring
02 -
1/4 cup mayonnaise
03 -
1 large egg, lightly beaten
04 -
1 tablespoon Dijon mustard
05 -
1 teaspoon Old Bay seasoning
06 -
1 teaspoon lemon juice
07 -
1 tablespoon fresh parsley, chopped (optional)
→ Coating
08 -
1/4 cup crushed buttery crackers (e.g., Ritz)
→ Finishing
09 -
Butter for brushing
10 -
Lemon wedges for serving
# Steps to Cook:
01 -
Heat the oven to 375°F (190°C).
02 -
Carefully remove any shells from the crab meat, preserving the lumps intact.
03 -
In a mixing bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and parsley until smooth.
04 -
Gently fold the crab meat and crushed buttery crackers into the mixture until just combined, avoiding overmixing.
05 -
Form the mixture into 4 to 6 mounded balls and arrange them on a greased or parchment-lined baking sheet.
06 -
Brush the tops of each ball with melted butter, then bake for 18 to 20 minutes until golden brown and heated through.
07 -
Serve immediately with lemon wedges and optional additional Old Bay seasoning.
# Extra Suggestions:
01 -
For additional heat, add a dash of hot sauce to the mixture. They can be frozen before baking for convenience. Adjust Old Bay seasoning to preference.