Famous Crab Bombs Classic

By: Rabia

If you’ve ever had a proper Maryland-style crab cake, you know they’re all about one thing: the crab. These Crab Bombs take that philosophy to the next level. Packed with jumbo lump crab meat and just enough binding to hold them together, they’re buttery, golden, and absolutely bursting with seafood flavor.

Perfect for date nights, dinner parties, or when you just want to treat yourself, these crab bombs are a true East Coast classic you can make right at home.

📝 Recipe Card

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Yield: 4–6 crab bombs

Dietary Notes
✔️ High-Protein
✔️ Low-Carb Friendly
✔️ Classic Seafood

Ingredients

Seafood

  • 1 lb jumbo lump crab meat (fresh or pasteurized)

Binding & Flavor

  • ¼ cup mayonnaise

  • 1 large egg, lightly beaten

  • 1 tbsp Dijon mustard

  • 1 tsp Old Bay seasoning

  • 1 tsp lemon juice

  • 1 tbsp fresh parsley, finely chopped

Coating

  • 2 tbsp crushed buttery crackers

Finishing

  • Melted butter (for brushing)

  • Lemon wedges (for serving)

Tools Needed

  • Large mixing bowl

  • Whisk

  • Parchment-lined or greased baking sheet

  • Oven

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Crab
Preheat oven to 375°F (190°C). Carefully pick through crab meat to remove shells, but keep those big chunks intact — they’re the star of the show.

Step 2: Mix the Binding
In a large bowl, whisk together mayonnaise, egg, Dijon, Old Bay, lemon juice, and parsley until smooth.

Step 3: Fold in the Crab
Add crab meat and crushed crackers. Gently fold with a spatula until just combined — don’t overmix or you’ll lose the beautiful texture.

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Step 4: Shape the Bombs
Form mixture into 4–6 large mounds (not patties) and place them onto a parchment-lined or greased baking sheet.

Step 5: Bake to Perfection
Brush each mound with melted butter and bake for 18–20 minutes, until golden and heated through.

Step 6: Serve Hot
Plate immediately with lemon wedges and an extra sprinkle of Old Bay, if you like.

🌟 Tips for Success

  • Use the best crab you can find. Fresh jumbo lump is ideal, but quality pasteurized works well too.

  • Less is more. Don’t add too much filler — the goal is crab-forward flavor.

  • Handle with care. Fold gently to keep those big chunks intact.

🍽 Serving Suggestions

These crab bombs are rich, so pair them with light, fresh sides:

  • A simple arugula salad with lemon vinaigrette

  • Steamed asparagus or green beans

  • Garlic butter corn on the cob

  • A crisp glass of Sauvignon Blanc or Chardonnay

📊 Nutrition (per crab bomb, est. based on 6 servings)

  • Calories: 220

  • Protein: 20g

  • Carbs: 3g

  • Fat: 14g

❓ FAQ

Q: Can I make these ahead of time?
A: Yes! Shape them, cover, and refrigerate for up to 24 hours. Brush with butter just before baking.

Q: Can I pan-fry instead of baking?
A: Absolutely — just use a little butter or oil in a skillet over medium heat. Be gentle when flipping.

Q: What can I use instead of crackers?
A: Panko breadcrumbs or almond flour (for low-carb) work well.

💬 Call-to-Action

These Famous Crab Bombs Classic are proof that sometimes, the simplest recipes are the most impressive. 🦀✨

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👉 Would you like me to also create a mini appetizer version (bite-sized crab bombs) that works for parties and gatherings?

Rabia
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