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Crab Bombs Recipe

Crab Bombs Recipe

These crab bombs are golden, buttery, and packed with sweet jumbo lump crab meat. They’re soft inside with crisp edges, making them perfect for parties or quick seafood dinners. A simple homemade appetizer that tastes restaurant-quality without extra effort.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5
Course: Appetizer
Cuisine: American Seafood
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g jumbo lump crab meat picked over for shell pieces
  • 60 ml mayonnaise adds moisture and richness
  • 1 whole large egg helps bind mixture
  • 15 ml Dijon mustard adds light tang
  • 5 g Old Bay seasoning classic seafood flavor
  • 5 ml lemon juice brightens taste
  • 15 ml fresh parsley chopped – adds freshness
  • 25 g buttery crackers crushed – light binder
  • 30 g melted butter for brushing tops

Equipment

  • Mixing bowl
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Carefully pick through crab meat to remove any shell pieces while keeping lumps intact.
  3. In a bowl, mix mayonnaise, egg, Dijon mustard, lemon juice, parsley, and Old Bay until smooth.
  4. Gently fold in crab meat and crushed crackers until just combined. Do not overmix or texture will break.
  5. Shape mixture into 4–6 loose mounds and place them evenly on the baking sheet.
  6. Brush melted butter over each mound for a golden, crisp top.
  7. Bake for 18–20 minutes until tops are golden and edges are set.
  8. Rest for 5 minutes before serving to help them hold shape.

Notes

Do not overmix or the crab texture will become mushy.
Chilling the mixture for 15 minutes helps it hold shape better.
Use jumbo lump crab for the best sweet, chunky texture.