Description
Famous Crab Bombs are delicious crab cakes made with jumbo lump crabmeat and a blend of flavorful ingredients, baked to perfection.
Ingredients
Scale
- 1 lb (450 g) jumbo lump crabmeat (picked over for shells)
- ½ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or seafood seasoning)
- ½ tsp lemon juice
- ½ cup crushed buttery crackers (like Ritz) or fresh breadcrumbs
- 2 tbsp unsalted butter (melted, for brushing)
- Chives or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice.
- Fold in the crabmeat carefully (do not break up the lumps).
- Add crushed crackers just until mixture holds together — it should still be very crab-heavy.
- Form the mixture into 4 large mounds (like oversized crab cakes).
- Place each mound into a buttered scallop shell, ramekin, or directly on a baking sheet lined with parchment.
- Brush the tops with melted butter.
- Bake for 20–25 minutes until golden brown and bubbling on top.
- Garnish with chopped chives or parsley.
- Serve hot with lemon wedges and extra melted butter on the side.
Notes
- Ensure the crabmeat is fresh and free of shells for the best texture.
- Adjust the seasoning according to your taste preference.
- These can be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg