Famous Crab Bombs Classic

This famous crab bombs classic recipe brings a rich, savory seafood delight that my family has loved for years. It is perfect for gatherings or a special weeknight treat when you want something impressive yet simple to prepare. The buttery crisp outside combined with tender, flavorful crab inside makes every bite memorable.

I first made these crab bombs for a holiday dinner and they disappeared faster than I expected. Now whenever I want to impress guests with minimal effort, this recipe is my go-to.

Ingredients

• One pound jumbo lump crab meat either fresh or pasteurized for sweet, succulent seafood flavor: inspect carefully to remove any shells
• Quarter cup mayonnaise: to bind and add creaminess
• One large egg beaten lightly: to help hold the mixture together
• One tablespoon Dijon mustard: brings a subtle tang that enhances the crab without overpowering it
• One teaspoon Old Bay seasoning: for that classic, slightly spicy seafood kick
• One teaspoon fresh lemon juice: adds bright acidity to balance richness
• One tablespoon fresh parsley finely chopped: for freshness and color
• Two tablespoons crushed buttery crackers: provide a delicate crunch and help maintain structure
• Melted butter for brushing: gives a glossy, rich finish and extra flavor once baked
• Lemon wedges for serving: to add a final burst of brightness

Step-by-Step Instructions

Sift and Heat Oven:

Preheat the oven to 375 degrees Fahrenheit allowing it to reach full temperature to ensure even baking and a perfect golden crust.

Prepare Crab Meat:

Inspect the crab meat carefully, removing all shells while trying to keep the lumps intact as they provide that luxurious texture.

Mix Flavor Base:

In a large bowl combine mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley whisking until the mixture is smooth and well combined.

Add Crab and Crackers:

Gently fold in the lump crab meat and crushed buttery crackers carefully so the texture stays chunky and light, avoiding overmixing to keep the crab lumps tender.

Shape Crab Bombs:

Form the mixture into 4 to 6 equal-sized mounds and place them spaced apart on a parchment-lined or lightly greased baking sheet to allow even cooking.

Brush and Bake:

Generously brush each mound with melted butter then bake in the preheated oven for about 18 to 20 minutes or until the tops are golden and the interior is heated through fully.

Serve:

Remove from oven and serve immediately with fresh lemon wedges and extra Old Bay seasoning if you like an added kick.

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Crab is my favorite ingredient here because of its natural sweetness and delicate texture. One memorable family moment was when I made these crab bombs for a summer party and everyone kept going back for seconds despite the heat outside. The fresh brightness of lemon paired with buttery crab was a real crowd-pleaser.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a low oven to keep the coating crisp and the interior moist. Avoid microwaving as it can make the crab rubbery.

Ingredient Substitutions

You can use panko breadcrumbs instead of crushed buttery crackers for a lighter crunch. Mayonnaise can be substituted with Greek yogurt for a tangier, lower-calorie option though it will slightly change the flavor profile.

Serving Suggestions

Pair these crab bombs with a fresh green salad tossed in a light vinaigrette or some roasted asparagus. A chilled white wine or crisp sparkling water with lemon complements the richness perfectly.

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Frequently Asked Questions

→ What type of crab meat works best for these crab bombs?

Jumbo lump crab meat is ideal for maintaining large, delicate pieces that provide texture and flavor to the dish.

→ How can I prevent the crab mixture from becoming too dense?

Fold the ingredients gently until just combined, avoiding overmixing to keep the lumps intact and the final texture light.

→ Why is melted butter brushed on the crab mounds before baking?

The butter helps create a golden, flavorful crust while keeping the tops moist and rich as they bake.

→ Can I substitute the crushed crackers with other coatings?

Yes, crushed panko or seasoned breadcrumbs can also be used to add a crisp, buttery coating.

→ What is the purpose of serving with lemon wedges?

The fresh lemon juice adds brightness and a subtle acidity that complements the rich crab and buttery coating.