If you love crab cakes, you’re going to love Crab Bombs even more. These delicious bites are packed with lump crab meat and just enough binder to hold everything together—letting the sweet, delicate flavor of the crab shine through.
Baked until golden and slightly crispy on the outside, yet tender and juicy inside, crab bombs are perfect for appetizers, special dinners, or even as a main dish. They feel a little fancy but are surprisingly easy to make at home.
Serve them with lemon wedges or your favorite dipping sauce for a restaurant-quality experience.
Why You’ll Love This Recipe
- Packed with real crab flavor
- Lightly crispy outside, tender inside
- Perfect for appetizers or main dishes
- Easy to prepare
- Great for special occasions
Ingredients
- 1 lb lump crab meat (picked over for shells)
- ½ cup mayonnaise
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ cup crushed crackers or breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet.
- In a bowl, gently mix mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon juice, and parsley.
- Fold in the crab meat carefully to keep chunks intact.
- Add breadcrumbs or crushed crackers and mix lightly.
- Form the mixture into large balls and place on the baking sheet.
- Bake for 20–25 minutes, until golden and heated through.
- Serve warm.
Recipe Notes
- Use lump crab meat for best texture and flavor.
- Don’t overmix to keep the crab pieces intact.
- Add a little extra seasoning if you prefer stronger flavor.
- Serve with lemon wedges or tartar sauce.
- Store leftovers in the refrigerator for up to 2 days.