Famous Crab Bombs

1. Preheat the oven. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.
2. Whisk the binder. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and chopped parsley until smooth.
3. Fold in crab meat gently. Add the jumbo lump crab meat to the bowl and fold carefully to coat the crab with the binder. Take care to preserve the lumps of crab — avoid vigorous stirring that will break them down.
4. Add crackers or breadcrumbs sparingly. Sprinkle in crushed butter crackers or panko a little at a time, folding just until the mixture holds together. Use only enough to bind; the interior should remain moist and crab-forward.
5. Form the bombs. Using clean hands, shape the mixture into 4 large, compact balls (baseball-sized). Place them evenly spaced on the prepared baking sheet. If you prefer smaller portions, form 6–8 medium-sized bombs instead.
6. Optional butter brush. For an extra golden finish and richer flavor, lightly brush the tops with melted butter before baking.
7. Bake until golden. Bake 20–25 minutes, or until the tops are golden and the centers are heated through. The exterior should be slightly crisp while the interior remains moist. If baking from frozen, add 5–10 minutes to the cook time.
8. Rest and serve. Let the Crab Bombs rest 2–3 minutes on the sheet, then transfer to a platter. Serve hot with lemon wedges, drawn butter, or remoulade sauce.

• Keep the crab lumps: Use jumbo lump for the best texture and resist overmixing so the pieces stay intact.
• Minimal binder: The trick is to use just enough egg and cracker crumbs to hold the shape — less is more.
• Spicy variation: Add 1 tsp hot sauce or ¼ tsp cayenne for a kick. Smoked paprika also plays nicely.
• Cheesy option: Fold in 2 tbsp grated Parmesan for a slightly savory lift.
• Make-ahead: Shape and refrigerate for up to 24 hours before baking; this helps them hold together better. Freeze uncooked bombs on a tray, then transfer to a sealed bag for longer storage.
• Storage & Reheating

• Refrigerate: Store cooked Crab Bombs in an airtight container for up to 2 days.
• Reheat: Rewarm in a 350°F (175°C) oven for 8–12 minutes until heated through; avoid microwaving to preserve texture.
• Freeze: Freeze uncooked Crab Bombs on a tray, then transfer to a sealed bag; bake from frozen and add 5–10 minutes to the bake time.

• Steamed asparagus or green beans
• Garlic mashed potatoes or lemon-herb rice
• Buttered corn on the cob or a crisp green salad
• A chilled glass of Sauvignon Blanc, unoaked Chardonnay, or a crisp lager

Can I use canned crab meat?

Yes — pick crab meat gently to remove shells and drain well. Fresh or pasteurized lump crab yields the best texture and flavor.

How can I prevent the bombs from falling apart?

Use a light hand when mixing and add crumbs sparingly. Chilling the shaped bombs for 15–30 minutes before baking helps them set.

Can I pan-fry these instead?

Yes — for a crispier exterior, freeze briefly to firm, then pan-fry in a little oil over medium heat until golden, flipping carefully.